Lychee and Pineapple Stir Fry Sauce
Transform your stir-fry game with this vibrant and flavorful Lychee and Pineapple Stir Fry Sauce—a sweet and tangy creation that brings tropical flair to your kitchen! Blending fresh (or canned) lychee and pineapple into a silky fruit puree, this sauce is elevated with the umami richness of soy sauce, the tang of rice vinegar, and the warming kick of ginger and garlic. A touch of honey adds natural sweetness, while a pinch of red chili flakes can spice things up if desired. Thickened to perfection with a cornstarch slurry, this glossy, irresistibly fruity sauce pairs beautifully with vegetables, chicken, shrimp, or tofu. Ready in just 20 minutes, it's the perfect quick and versatile addition to your weeknight stir-fry repertoire.
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Recipe Information
Ingredients
- 1 cup Lychee (fresh or canned, drained)
- 1 cup Pineapple chunks (fresh or canned, drained)
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 2 tablespoons Honey
- 1 teaspoon Ginger (grated)
- 2 cloves Garlic (minced)
- 1 tablespoon Cornstarch
- 1 cup Water
- 1 teaspoon Sesame oil
- 1 pinch Salt
- 0.5 teaspoon Red chili flakes (optional, for heat)
Instructions
In a blender or food processor, combine the lychee and pineapple chunks. Blend until smooth to create a tropical fruit puree.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
Heat a medium-sized saucepan over medium heat and add the sesame oil.
Once the oil is hot, add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Pour in the fruit puree and stir well. Allow it to heat through for 1-2 minutes.
Stir in the soy sauce, rice vinegar, honey, and a pinch of salt. Add the optional red chili flakes for a hint of spice, if desired.
Slowly pour in the water while stirring to incorporate and thin out the sauce to your desired consistency.
Bring the mixture to a gentle simmer. Stir the cornstarch slurry again and gradually add it to the sauce, stirring constantly to prevent lumps.
Simmer the sauce for 2-3 minutes, or until it thickens to a glossy consistency. Taste and adjust seasoning as needed.
Remove from heat and let the sauce cool slightly before using in stir-fries. Store any leftover sauce in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1885 mg | 82% | |
| Total Carbohydrate | 117.4 g | 43% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 94.3 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
