Sweet-and-Sour Shrimp

1. In a medium saucepan, bring the water to a rolling boil over high heat. Stir in the rice, cover, and reduce the heat to a low simmer. Cook until all the water is absorbed, about 45 to 50 minutes. Remove from the heat (do not stir), and let stand, covered, for 10 minutes. Fluff with a fork before serving.

2. Meanwhile, preheat the oven or a toaster oven to 350 degrees F. Put the walnuts on a baking sheet. Bake for 10 minutes until golden brown, stirring halfway through the baking time. Remove from the oven, and set aside to cool. When the rice is cooked, put the shrimp in a colander, and defrost under cool running water. Drain well, and set aside.

3. In a large nonstick skillet or wok, heat the sweet-and-sour sauce over medium-high heat until it begins to gently bubble. Stir in the celery, and coat with the sauce. Cover the skillet, and cook for 1 minute. Stir in the pear, cover, and cook for an additional 2 to 3 minutes, or until the pear is slightly tender.

4. Stir in the shrimp. Cover, and cook for an additional 1 minute, or until just heated through. Do not overcook or the shrimp will shrink and become tough. Stir in the toasted walnuts, and serve immediately over the steaming rice.