1.Drain lychees over small bowl, reserving 1/4 cup of the syrup. Halve lychees.
2.Blend cornflour with the water in medium jug; stir in sugar, vinegar, sauces and reserved syrup.
3.Heat oil in large frying pan; cook capsicum and lychee, stirring, until capsicum softens. Add cornflour mixture; stir until sauce boils and thickens slightly.
Fresh lychees can be substituted for canned ones if you like. You can use pineapple and pineapple juice instead of lychees for a different flavour. This sauce also goes well with fried tofu, grilled chicken breasts or steamed greens.Note