Best Lychee And Pineapple Stir Fry Sauce Recipes

CHINESE STIR-FRY SAUCE

Steps:

• In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.
• This sauce should keep for a few weeks in the refrigerator; all you need to do is measure and pour out what you need for your dish.

CHICKEN AND PINEAPPLE STIR-FRY

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.

LYCHEE AND PINEAPPLE STIR-FRY SAUCE

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.

SHRIMP AND PINEAPPLE STIR-FRY

Steps:

• Prepare rice as label directs.
• Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot.
• Add vegetables and cook, stirring constantly, until evenly coated with oil. Cover skillet and cook 3 to 4 minutes longer or until vegetables are tender-crisp, stirring occasionally.
• In 1-cup liquid measure, combine stir-fry sauce and cornstarch until well mixed.
• Add shrimp, pineapple with its juice, and stir-fry sauce mixture to vegetables in skillet and cook 4 to 5 minutes or just until shrimp turn opaque throughout, stirring occasionally.
• To serve, spoon rice onto plates and top with shrimp mixture.

HEATHER'S STIR-FRY SAUCE

Steps:

• Whisk all ingredients together until smooth.
• Add to stir fry just at the end, stirring well into the dish and let sauce come to a bubble.
• Let simmer until sauce has thickened, then serve.

APPLE-INFUSED STIR-FRY SAUCE/MARINADE

Steps:

• In a large, shallow bowl, mix all ingredients together.
• If using as a marinade, coat meat or tofu with sauce and let marinate for at least 15 minutes.
• If using as on-the-spot stir-fry sauce (I have done this myself), pour onto stir-fry after it is cooked and let bubble in pan, then turn off heat and enjoy!

PINEAPPLE SWEET AND SOUR STIR FRY SAUCE

Steps:

• Mix cornflour and juice from pineapple.
• Mix all other ingredients except vegetables.
• If using as a stir fry sauce, cook your meat and then add mixed sauces.
• Stir through to coat meat.
• Add cornflour and pineapple mix, stirring continually. Allow sauce to boil.
• Add vegetables and pineapple, stir fry for about 30 seconds and serve with rice.
• This sauce can also be used as a dipping sauce, or for pouring over deep fried battered chicken, fish or meat.
• Simply pour the mixed sauces into a pan. Bring to boil.
• Add the cornflour and pineapple mix, stirring continually. Allow to boil.
• Add vegetables and pineapple.
• Serve poured over you favourite meat, or use as a dipping sauce for finger foods.