LYCHEE AND PINEAPPLE STIR-FRY SAUCE
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!
Provided by Shannon Cooks
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan, combine lychee juice, pineapple juice, oil, garlic and ginger over medium heat.
- Combine 2 tablespoons of pineapple juice and corn starch in a separate bowl and stir until the corn starch dissolves.
- Add cornstarch to saucepan and turn heat to high. Bring mixture to a boil, stirring often.
- Once boiling, reduce heat and simmer mixture for 4 -6 minutes or until thick.
- Add to meat or vegetables that are 75% cooked in a wok and stir to coat.
Nutrition Facts : Calories 70, Fat 1.2, SaturatedFat 0.2, Sodium 1007.3, Carbohydrate 12.9, Fiber 0.4, Sugar 7.3, Protein 2.2
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