Name: Sweet and sour sauce
Cook time: 20 min
Total time: 20 min
Ingredients: 565 gram can lychees in light syrup; 1 teaspoon cornflour; 1/3 cup (80ml) water; 2 tablespoon white sugar; 2 tablespoon white wine vinegar; 2 tablespoon tomato sauce; 2 tablespoon soy sauce; 1 teaspoon peanut oil; 1 small_piece red capsicum (150g), chopped coarsely

Ingredients

565 gram can lychees in light syrup

1 teaspoon cornflour

1/3 cup (80ml) water

2 tablespoon white sugar

2 tablespoon white wine vinegar

2 tablespoon tomato sauce

2 tablespoon soy sauce

1 teaspoon peanut oil

1 small_piece red capsicum (150g), chopped coarsely

Method

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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