Lychee is a popular dessert in Thailand that I enjoy, so I decided to use the syrup from a can of lychee to enhance the flavor of my pork stew. I can only say that everyone who tried it, loved it.

INGREDIENTS

14 oz. pork ribs
1 cup lychee (or longan) syrup (from a can of lychee)
½ cup chicken broth
1 tbsp. oyster sauce
2 tbsp. light soy sauce
½ tsp. salt
½ tsp. white pepper ½ cup. beech mushrooms
½ cup. baby button mushrooms
5 each dried shitake mushrooms (medium size)
3 each Chinese spinach (puai leng - cut into 1" pieces)
Tip: Napa, spinach or any other vegetable can be substituted.

PREPARATION

1. Pour the syrup from a can of lychee (or longan) into a bowl with the oyster sauce, light soy sauce, salt and white pepper. Add the dried shitake mushrooms and marinate for at least 30 minutes (or preferably overnight).
2. Pour the marinade from the bowl into a medium pot and then add the beech mushrooms, baby button mushrooms, Chinese spinach and chicken broth and heat using a medium high heat setting.
3. Allow it boil for 15 minutes or until thoroughly cooked, and then reduce to simmer for about 5 minutes and then turn of the heat.
Serve with jasmine rice.

Make 2 servings