Lychee Flavor Sauce is a stir-fry sauce, should be made with whatever protein you are planning to cook and then served hot. Prawns, scallops, squid, shrimp, pork, and chicken are generally lightly browned before they are tossed with the sauce. Deep-fried batons of eggplant or bean curd will be delicious here, as well, and simply need to be heated through with the sauce for a minute or two. Read about the Chinese mother sauces <a href="https://food52.com/blog/19525">here</a>.

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