¾ cup sweet and sour sauce
1 tablespoon chili garlic sauce
2 tablespoons vegetable oil
2 teaspoons regular or dark soy sauce
1 teaspoon cornstarch
¾ lb. boneless pork, cut into 1-inch cubes
1 (11-oz.) can lychee fruit, drained
1 (8-oz.) can pineapple chunks, drained
¼ cup coarsely chopped onion
¼ medium-size sweet red pepper, cut into ½-inch squares
¼ small green pepper, cut into ½-inch squares
1 teaspoon minced fresh ginger
Noodle pancake (optional)
Combine sweet and sour sauce and chili garlic sauce; blend well and set aside.
In a mixing bowl, combine 2 tablespoons vegetable oil, soy sauce and cornstarch; stir until smooth.
Add pork, lychee fruit, pineapple, onion, red pepper, green pepper and ginger; stir to coat evenly.
Spread pork mixture on non-stick metal cooking tray.
Cook according to your Advantium model's cooking settings or until pork is done, stirring after 8 minutes.
Stir reserved sweet and sour sauce mixture into pork mixture after 11 minutes of cooking time.
Serve over noodle pancake, if desired.
Noodle Pancake Cook 8 ounces dried Chinese egg noodles according to package directions; drain well.
Heat 1 tablespoon vegetable oil in 10-inch skillet.
Spread noodles in skillet; cook, uncovered, over medium heat for 6 to 7 minutes or until bottom is lightly browned.
Invert skillet over large plate to remove pancake; then slide pancake back into skillet, browned side up.
Continue cooking for 5 to 6 minutes or until second side is lightly browned.
Cut into 4 wedges.
The Lychee is native to southeast Asia but is also grown in California, Florida and Hawaii. It has creamy white flesh that is juicy and sweet. Fresh lychees are available from June to mid-July. Canned or dried lychees are available year round.