Lychee and Pineapple Stir-Fry Sauce |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a no-fail stir-fry sauce made with fruit juices. Add this to chicken, beef or vegetables in your wok when they are 75% cooked. You can also use this as a dip for spring rolls or other appetizers! Ingredients:
1/4 cup soy sauce |
1/4 cup lychee juice |
1 teaspoon sesame oil |
1 teaspoon minced fresh garlic |
1/2 teaspoon ground ginger |
1 cup pineapple juice, plus |
2 tablespoons pineapple juice, for mixing |
4 teaspoons cornstarch |
Directions:
1. In a small saucepan, combine lychee juice, pineapple juice, oil, garlic and ginger over medium heat.
2. Combine 2 tablespoons of pineapple juice and corn starch in a separate bowl and stir until the corn starch dissolves.
3. Add cornstarch to saucepan and turn heat to high. Bring mixture to a boil, stirring often.
4. Once boiling, reduce heat and simmer mixture for 4 -6 minutes or until thick.
5. Add to meat or vegetables that are 75% cooked in a wok and stir to coat.
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