Start by washing and prepping all your ingredients. Peel and core the pear, then slice it into small wedges. Thinly slice the carrots and set aside the snow peas. Make sure your shrimp are peeled and deveined, ready for cooking.
In a small bowl, combine the chicken broth, sugar, and cornstarch. Stir well until the cornstarch is fully dissolved. This will be your stir fry sauce.
Place your wok or large skillet over medium-high heat and add the cooking oil. Allow the oil to heat up until it’s shimmering but not smoking.
Add the sliced carrots to the hot wok. Stir-fry for about 2-3 minutes until they start to soften. Then, add the snow peas and grated ginger. Continue to stir-fry for another minute until the peas are bright green and tender-crisp.
Next, add the shrimp to the wok. Sprinkle with salt and stir-fry for about 3-4 minutes, until the shrimp are pink and opaque.
Add the pear wedges to the skillet, pouring in the prepared sauce. Stir everything together, allowing the sauce to thicken and coat the shrimp and vegetables, cooking for an additional 2 minutes.
Once everything is well combined and heated through, remove the stir fry from the heat. Serve immediately over rice or noodles for a complete meal. Enjoy the delightful sweet and savory flavors!
