Lychee/Thai Chili Vinaigrette
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Credit: Jackie Shen
Skills for Culinarians Day Cookbook, July 2004
14 oz. canned lychee
1 pear, diced
2 fresh Thai chilis, diced
2 t rice-wine vinegar
1/4 cup vegetable oil
Salt and pepper to taste
1) Strain lychee juice into pan; add pear and chili, reduce. Add lychee pieces; cool to room temperature.
2) In blender, puree lychee syrup; acid rice-wine vinegar; gradually add vegetable oil. Season to taste.
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