Fresh Pear and Shrimp Stir-fry
PREP TIME
10 minutes
COOK TIME
5 minutes
Ingredients
1 whole pear, peeled, cored and cut into small wedges
1 white or sweet onion, cut into slivers
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
1 white or sweet onion, cut into slivers
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
Directions
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.
Heat a wok or large sauté pan over medium-high heat. Add in the cooking oil and swirl to coat. When the oil is shimmering, add the onions and stir fry for two minutes. 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.
Pour in the chicken broth mixture, stir and let cook for an additional minute, until shrimp is cooked through. Serve immediately.
Heat a wok or large sauté pan over medium-high heat. Add in the cooking oil and swirl to coat. When the oil is shimmering, add the onions and stir fry for two minutes. 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.
Pour in the chicken broth mixture, stir and let cook for an additional minute, until shrimp is cooked through. Serve immediately.
Looking for inspiration? Try these recipes:
Mushroom Cacciatore
Linguine with Spinach, Mushrooms and Pine Nuts
Easy Beef Enchiladas
