Comments on: Fresh Pear and Shrimp Stir Fry

By: Jules

Jules — Thu, 10 Dec 2009 20:51:29 +0000

I made this last week as a quick weekday meal. I was worried the ginger alone wouldn’t make for sufficient seasoning, but it was nice! The saltyness of the broth and the sweetness of the pear balanced nicely. Thanks for the recipe!

By: Alta

Alta — Thu, 15 Oct 2009 20:25:10 +0000

This sounds really yummy. How did you cut those “thinly sliced carrots”? I think there’s more to this than what you describe…because in your photo, they have cutesy little notches in them.

aha! ancient chinese secret! naah…just fancy restaurant chef knife magic. the chef at the restaurant did these carrots. ~j

By: camille

camille — Tue, 29 Sep 2009 23:48:21 +0000

I tried this recipe out, only I used chicken instead of shrimp (my beau is allergic). It was delicious! Thanks!

By: Hannah

Hannah — Tue, 29 Sep 2009 19:24:59 +0000

Oh, this sounds so great!

By: Monica Bhide

Monica Bhide — Mon, 21 Sep 2009 20:42:10 +0000

What a gorgeous picture. I cannot wait to try this recipe.

By: Sarah Olson

Sarah Olson — Thu, 17 Sep 2009 23:53:31 +0000

What an unusual combination! I can’t wait to try!

By: rxgator07

rxgator07 — Thu, 17 Sep 2009 06:25:10 +0000

Just got back from a trip to Toronto and just had to get my dim sum fix since there are not that many places here in Orlando that have the variety as you would get in Toronto with what? 400,000 ethnic Chinese? Anyhoo, that Canadian politeness went out the window when my Mom almost got into it with another patron over the last dish of fried eggplant stuffed with fish. This lady started flagging down the cart lady with “Hellooo” trying to get her attention but My Mom had already went up to the cart and handed her the white card that the cart pushers mark. You snooze you lose!!! If you happen to catch No Reservations with Tony Bourdain on the Travel Channel the Hong Kong episode, the last segment has him enjoying dim sum in a busy HK restaurant and you get to witness the frenzy at busier dim sum places.

Oh, the other great thing about dim sum in larger cities, competition driving down the price. At TC Choys, each dim such dish as I recall costs like $2.50 minimum. In Toronto, the place we went to it was $1.50 per dish Canadian money.

By: cakebrain

cakebrain — Thu, 17 Sep 2009 04:28:03 +0000

haha! I seem to recall experiencing something like that on a trip there too.
However, you have GOT to come to Vancouver to try our Dim Sum. All the great HK Dimsum chefs came here and started up fabulous restaurants. Plus, we Canadians are pretty polite waiting in line and we get little cards with numbers which are called in an orderly fashion. Unless you know the owner. or the waitress. or the busboy. hm. Well, you’re kind of famous, so you could probably budge in line too. Just take me with you.

By: Asianmommy

Asianmommy — Thu, 17 Sep 2009 02:43:28 +0000

I’ve never had pear in Chinese food before, but it sounds delicious!

By: Chris

Chris — Wed, 16 Sep 2009 21:45:00 +0000

Full contact dining, that sounds like lots of fun!

The pear and shrimp pairing took me by surprise but I bet it’s tasty. Are the pairs still a bit crunchy, like a water chestnut, after cooking?