Marinade: Asian Marinade

Marinade: Asian Marinade

Asian Marinade a la Chefshell

1/2 cup soy sauce
1/4 cup dry sherry or dry white wine
1 tbsp. hoisin sauce
2 tsp. oyster sauce or fish sauce
1 tbsp. rice vinegar
1 tbsp. tamari
2 tsp. toasted sesame oil
2 tsp. hot red chili paste
Juice of 1 lime
Juice of 1 lemon
1 tsp. five spice powder
2 cloves garlic, finely minced and mashed to a paste
1 tbsp. minced, fresh ginger
4 scallions, cut into small rings (green parts & white)
1 pequin or jalapeno pepper, finely minced (optional)
Pepper to taste

Place all ingredients in a plastic bag or pan and place meat in marinade. Let marinate 2 to 4 hours for chicken, 2 to 6 hours for pork or beef.

To serve marinade as a dipping sauce that is thickened, heat marinade to boiling and let reduce by 10%. Add 1 tbsp. cornstarch that has been thinned with water (slurrey). Let come to boil and thicken. Serve this over veggies, mixed into noodles, or as a dipping sauce.