Serves 4 to 6
- 1/3 cup plum wine
- 3 tablespoons preserved ginger in syrup, diced, plus 1-tablespoon syrup
- 4 teaspoons plum sauce
- 1 small pineapple, cut into 1/2-inch cubes
- 1 can (11 ounces) mandarin oranges, drained
- 3 kiwifruit, peeled and cut into chunks or wedges
- 1 star fruit, thinly sliced
- 1 cup peeled fresh or canned drained lychee
Cooking:
Combine the plum wine, preserved ginger, ginger syrup, and plum sauce in a large bowl. Add pineapple, oranges, kiwifruit, star fruit and lychee and toss gently, just until they are coated with the plum wine mixture. Let macerate for 1 hour. Serve chilled.
Adapted from The Chinese Chef by Martin Yan (Doubleday)
Copyrights Yan Can Cook Group, 2005