| Home | | News | | Receipes | | Nutrition | | Growers | | FAQ's | | Links | | Contact |

-Salad of Atlantic Trout
-Waldorf Salad
-Nashi Lamb salad with Orange 
-Mustard Dressing
Sung Choi Bao with Nashi
-Chinese Roast Duck Salad
-with Nashi

-Roast Loin of Pork
-Veal Cutlets with Nashi 

-Pizza with Nashi, Prosciutto, --Blue Cheese and Caramelized -Onion

-Asian Salad with Nashi & ---Chinese Char Siu Pork
-Hot & Sour Chicken Nashi

-Gnocchi with Nashi & Walnuts 
-Chicken, Nashi & Walnut Stirfry

-Blueberry Nashi Pancakes

-Caramelised Nashi Tart
-Nashi Compote

-Sticky Nashi Puddings
-Nashi & Almond Tart

-Nashi Pannacotta
-Nashi & Fig Crumble
-Maple Baked Nashi with Choc -Buttons
-Nashi Fritters with Palm Sugar

-Bircher Muesli
-Walnut and Nashi Muffins
-Lime & Mint Cooler
-& Nashi Lassi
-Nashi Chutney

Chicken, Nashi & Walnut Stir-fry

Chicken, Nashi & Walnut Stir-fry


2 Chicken breasts, filleted

Peanut Oil for cooking

2 thin slices of Ginger

¼ teaspoon Salt

2 teaspoons Hoi Sin Sauce (available in Asian groceries)

¼ cup Chicken Stock

½ small red Capsicum

2 stalks Spring Onion

2 Nashi

¼ cup straw Mushrooms

½ cup Walnuts

Marinade for chicken

2 tablespoons of light Soy Sauce

1 tablespoon Shaoshing Rice Wine

Cornflour for dusting


2 teaspoons light Soy Sauce

2 teaspoons Shaoshing Rice Wine

½ teaspoon Salt

½ teaspoon Sugar


1 teaspoon Cornflour mixed with

2 tablespoons of water


Cut chicken into bite-sized pieces. Make up the marinade, work through the chicken and finish by dusting with a little cornflour and set aside.

Wedge-cut the Capsicum and chop the spring onion, mainly the white parts, into 4cm lengths. Set aside.

Wash the Nashi, core, cut in half, then cut each half into 8 wedge shape slices and set aside.

Make up the sauce and the thickening in separate mixing bowls and set aside.

To prepare and condition the Walnuts: first simmer in lightly salted boiling water for 6-7 minutes. Quench immediately under cold running water, drain and spread out to dry on paper towels. Then, adding sufficient oil to your wok, carefully deep-fry the Walnuts until golden brown. Drain and set aside.


Pre-heat wok, add 2 tablespoons of oil and when slightly smoking add the Ginger followed by the Chicken. Stir-fry over heat for 1-2 minutes. When you see the colour change, add a sprinkle of Salt and the Hoi Sin sauce and sauté briefly before removing contents to a plate.

Wipe out your wok, add 2 tablespoons of oil and, on moderate heat, just as the oil begins to smoke, add a little Salt followed by the Capsicum, Spring Onion, Nashi and Mushrooms. Quickly stir-fry for 30 seconds before returning the Chicken, combining well.

Add the Chicken Stock and the sauce and toss through. Finally, make a space in the centre bottom of the wok and add the thickening stirring quickly until it coats your spatula then through the contents until all ingredients are lightly coated with a velvet-like finish. Add the Walnuts, combining well and transfer contents to a serving dish. Serve immediately.