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!"
 
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photo by Enjolinfam photo by Enjolinfam
photo by Enjolinfam
photo by Satyne photo by Satyne
photo by Shannon Cooks photo by Shannon Cooks
Ready In:
15mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Very yummy sauce, I used the pineapple pieces and lychees in my stirfry. It's awesome.<br/><br/>Edit - It's even yummier the next day!
     
  2. Most awesome delicious sauce that's worth 6+ stars! All family members agree this is one of the best stir fry sauces we've ever tried and will become a regular! Just used it with whatever vegetables we found in the fridge that needed to be used. :) I'm sure there are so many wonderful ways to use this sauce and will try it for our dipping sauce the next time we have spring rolls! Thanks for another terrific recipe Shannon.
     
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RECIPE SUBMITTED BY

<p><strong><em>Thank you to everyone who has tried my recipes!</em></strong> I appreciate your feedback and the fact that you took the time to post a review.</p> <p>&nbsp;</p> <p>I am a vegetarian (pescetarian) who occasionally indulges in sushi and seafood, so the majority of my recipes reflect my preferences. I always try to offer substitutions in my recipes that can be made for my carnivorous friends. <br /> <br />I believe that vegetarians can make just about ANY meat dish under the sun by making smart substitutions of vegetarian mock meats, tofu, or vegetables. If a dish calls for meat or poultry, I NEVER let that stop me. I can make just about ANYTHING vegetarian...and taste just as good, if not BETTER, than the real thing. <br /> <br />&nbsp;<br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>
 
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