Lychee And Pineapple Stir-Fry Sauce

1. 1

   In a small saucepan, combine lychee juice, pineapple juice, oil, garlic and ginger over medium heat.

2. 2

   Combine 2 tablespoons of pineapple juice and corn starch in a separate bowl and stir until the corn starch dissolves.

3. 3

   Add cornstarch to saucepan and turn heat to high. Bring mixture to a boil, stirring often.

4. 4

   Once boiling, reduce heat and simmer mixture for 4 -6 minutes or until thick.

5. 5

   Add to meat or vegetables that are 75% cooked in a wok and stir to coat.

* Per serving · 4 servings · Values may vary.

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