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Stir Fry with Asian Pears
This vibrant stir fry brings together crisp vegetables, tender tofu, and your choice of shrimp or meat with the subtle sweetness of fresh Subarashii Kudamono Asian Pears. Brightened with pickled ginger and finished in a light soy-cornstarch glaze, it’s a fast, flexible dish for a quick dinner.
Ingredients
Stir Fry
2 Tbsp. Olive oil
1 Tbsp. Minced Garlic
1 lb. Cooked Shrimp, shelled. [May substitute beef, pork or chicken (cubed)]
½ lb. Fresh Bean Sprouts
½ lb. Fresh Snow Peas
1 can (8 oz.) Sliced Water Chestnuts (drained)
2 cups Asian Pears peeled and diced (approximately 3 medium Asian Pears)
1 Tbsp. Pickled Ginger (minced)
1 container (10 oz.) Tofu cut into 1/2” cubes
Salt & Pepper to taste
Sauce
1 Tbsp. Cornstarch
¼ cup Water
¼ cup Soy Sauce
Preparation
- Heat oil in large wok or pan. Add garlic and heat until garlic is browned. Add shrimp (or substitute) & snow peas to pan and stri-fry approximately 6 minutes.
- Prepare sauce by combining ingredients in a small mixing bowl. Add sauce to the pan along with bean sprouts, water chestnuts, Asian Pears, & pickled ginger. Cook for 3 minutes; stirring to mix ingredients. Add tofu and heat through.
- Salt and pepper to taste. Serve alone or over rice or pasta.
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