Recipe: Five-Spice Shanghai Marinade
Categories: July 1995
Yield: 1 servings
2/3 c Minced green onions
1/4 c Soy sauce
1/4 c Dry Sherry
2 tb Minced peeled fresh ginger 2 tb Chili oil* 2 ts Oriental sesame oil 2 ts Five-spice powder
*Available at Asian markets and in the Asian section of some supermarkets.
Whisk all ingredients in medium bowl until blended. (Can be prepared 1 day ahead. Cover and refrigerate.)
Marinate beef or chicken in half of five-spice marinade at least 1 hour and up to 3 hours in refrigerator before grilling. Remove beef or chicken from marinade; boil marinade 1 minute. Brush boiled marinade over beef or chicken while grilling and pass remaining half of marinade separately.
Makes about 1 cup.
Bon Appetit July 1995
Converted by MC_Buster.
Per serving: 127 Calories (kcal); trace Total Fat; (1% calories from fat); 5g Protein; 12g Carbohydrate; 0mg Cholesterol; 4131mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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