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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
lychee juice	1/4	cup		-	-	-	-
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
pineapple juice	1	cup		132.5	32.175	0.9	0.3
pineapple juice	2	tablespoons		132.5	32.175	0.9	0.3
cornstarch	4	teaspoons		40.64	9.7355	0.0277	0.0053

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.