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. ---------------------------------------------------------------------------
Nutrition
Ingredients
