Lychee and Pineapple Stir-Fry Sauce

Recipe by Shannon Cooks
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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