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Ginger-Lime Sauce

Total Time: 25 MIN Makes: 3 1/2 cups
Prep Time: 5 MIN Cook Time: 20 MIN

This sauce goes great with our Cantonese Beef Phyllo Pouches.

  • 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


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.