Fresh Pear and Shrimp Stir Fry
adapted from T.C. Choy's Asian Bistro
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole pear, peeled, cored and cut into small wedges
- 4 ounces thinly sliced carrots
- 2 tablespoons cooking oil
- 4 ounces snow peas
- 1 teaspoon grated fresh ginger
- 8 ounces shrimp, peeled and deveined
- 1/2 teaspoon table salt
- 1 teaspoon sugar
- 2 tablespoons chicken broth
- 1 teaspoon cornstarch
Instructions
- 1
Bring a saucepan of salted water to a boil. Blanch the pear wedges and carrots for 30 seconds, then drain immediately. Pat the shrimp very dry. In a small bowl, mix together the salt, sugar, chicken broth and cornstarch. Set aside.
- 2
Heat a wok or large saute pan over medium-high heat. Add in the cooking oil and swirl to coat. When the oil is shimmering, add the shrimp and stir fry for 1 minute. Add the grated ginger and continue stir frying for 30 seconds. Add the peas, carrots and pears and toss well. Stir fry for 1 minute. The shrimp should be just barely cooked through.
- 3
Pour in the chicken broth mixture, stir and let cook for an additional minute, until shrimp is cooked through. Serve immediately.