Bring a saucepan of salted water to a boil. Blanch the pear wedges and carrots for 30 seconds, then drain immediately. Pat the shrimp very dry. In a small bowl, mix together the salt, sugar, chicken broth and cornstarch. Set aside.

Heat a wok or large sauté pan over medium-high heat. Add in the cooking oil and swirl to coat. When the oil is shimmering, add the onions and stir fry for two minutes. Add the shrimp and stir fry for 1 minute. Add the grated ginger and continue stir frying for 30 seconds. Add the peas, carrots and pears and toss well. Stir fry for 1 minute. The shrimp should be just barely cooked through.

Pour in the chicken broth mixture, stir and let cook for an additional minute, until shrimp is cooked through. Serve immediately.