2 (8 ounce) cans chicken broth
1 (1 ounce) package lemonized white rice wine vinegar
1 (1 ounce) package shiitake mushrooms, sliced
1 (8 ounce) can crushed pineapple with juice
3 tablespoons cornstarch
1 teaspoon brown sugar
1 tablespoon distilled white vinegar
1/2 cup Korean powdered lemonade
1 cup chicken broth
1 carrot, sliced
1/2 cup thinly sliced green onions
1/2 cup fresh lime juice
In an 8 ounce glass jar, stir together chicken broth, vinegar, mushrooms, pineapple, crushed pineapple with juice, cornstarch, brown sugar, distilled white vinegar, Korean lemonade and chicken broth. Cover and refrigerate for at least two hours.
When the time comes to serve, stick just to carrots and slice. Garnish with green onion and lime juice. Serve with cooked rice.
⭐ ⭐ ⭐ ⭐ ⭐