Description
This sauce goes great with our Cantonese Beef Phyllo Pouches.
Ingredients
- 2 tablespoons peanut oil
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced garlic
- 3 teaspoons dry sherry
- 1 teaspoon sugar
- 2 teaspoons soy sauce
- 1 cup cold chicken stock
- 3 teaspoons cornstarch
- Juice of 1/2 lime
- 2 tablespoons half and half
- Tobasco sauce to taste
- Salt to taste
Directions
In small saucepan heat oil, add ginger and garlic and saute for 1 minute. Add sherry, sugar and soy sauce. In small bowl combine cornstarch and cold chicken stock. Stir until smooth. Add to saucepan, whisking until it boils. Add lime juice, half & half, tobasco and salt. Simmer. Serve.
