Grilled Hosui Asian Pear Stirfry with Yu Choy

4 Asian pears, sliced into 1/4-inch thick wedges

1 tbsp sesame oil

1/2 tsp salt

2 cloves garlic, minced

1 tbsp grated ginger

1 bunch green onions, sliced

1 bunch Yu Choy (substitute chard or bok choy)

1 red bell pepper

1 carrot, diced

For the sauce:

¼ cup soy sauce

2 tbsp brown sugar, honey or agave

1 tbsp minced lemongrass

1 tbsp rice vinegar

1 tsp cornstarch

Instructions:

1) Grill the pear wedges for about 2–3 minutes per side, until grill

marks appear and the fruit is slightly tender but still crisp. Set

them aside.

2) In a small bowl, whisk together all the sauce ingredients and

set aside.3) Add your vegetables to the hot wok and stir-fry for 2–3

minutes. Add the minced garlic and ginger and cook for

another minute until fragrant.

4) Return the grilled Asian pear wedges to the wok with the

vegetables. Pour the sauce over everything and stir to

combine and coat.

5) Cook for 1–2 more minutes until the sauce has thickened and

all the ingredients are heated through. Garnish with green

onions and serve immediately over rice or noodles