Shrimp Stir-Fry

(Makes 4 Servings)


  • 1/2 c Geisha┬« Chicken Broth
  • 3 ts Sesame seeds
  • 2 ts Shredded fresh ginger
  • 1 tb Soy sauce
  • 1/4 ts Hot pepper sauce
  • 1 ts Cornstarch Vegetable oil for stir-fry
  • 1 c Julienne jicama
  • 1 c Julienne carrots
  • 1 c Julienne red bell pepper
  • 1 lb Geisha┬« Peeled & Deveined Shrimp, shelled and deveined.
  • 2 Garlic cloves, minced hot steamed white rice


  1. Sauce: Stir together broth, sesame seeds, ginger, soy sauce, pepper sauce and cornstarch until well blended. Set aside.
  2. In a large skillet or wok, heat 2 tablespoons oil. Stir-fry jicama and carrots for 3 minutes, remove from pan and set aside.
  3. Add oil if needed and stir-fry bell pepper with Geisha shrimp and garlic for 3 minutes, or until shrimp turn pink and opaque. Stir sauce again: pour into center of wok. Cook until mixture bubbles. Add jicama and carrots. Pour Geisha shrimp stir-fry mixture over white cooked rice, then serve