250 grams (0.55 lb) balsam pears
50 grams (0.11 lb) carrots
20 grams (1 1/2 tbsp) salad oil
3 grams (2/3 tsp) sugar
1 head of garlic
5 grams (1/6 oz) scallions
5 grams (1/6 oz) ginger
5 grams (1 tsp) sesame oil
1. Wash the balsam pears and cut each one into two halves. Take out
the pulp and cut the balsam pears into shreds. Wash the carrots,
remove the skins and cut into shreds. Cut both the scallions and
ginger into small shreds. Remove the skin from the garlic and mash
Heat the wok on strong fire, add the oil and continue to heat.
Throw in the scallions, ginger and mashed garlic, quickly stir-fry
and add the shredded balsam pears. Put in the sugar and add the
shredded carrots and salt. Stir-fry until they become soft. Add the
MSG, sprinkle on sesame oil, and the dish is ready to serve.
Features: Crispy and succulent.
Taste: Slightly bitter but refreshingly tasty.