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+ servings

Fresh Pear and Shrimp Stir Fry Recipe

adapted from T.C. Choy's Asian Bistro
Servings 4 as side dish


  • 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


  • 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 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.
  • Pour in the chicken broth mixture, stir and let cook for an additional minute, until shrimp is cooked through. Serve immediately.
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