Mongolian Marinade

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by: Cali Chef






This is my all-purpose marinade for beef, chicken, shrimp, and pork. I use it to make kabobs, stir-fry, and for grilling meat.




ingredients

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serves: 1

1/2 cup hoisin sauce

2 tablespoons oyster sauce

2 tablespoons soy sauce

2 tablespoons dry sherry

2 tablespoons rice vinegar

2 tablespoons canola oil

1 tablespoon honey

1 tablespoon minced ginger

1 tablespoon minced garlic

1/2 teaspoon crushed red pepper flakes [optional]

Nutrition Facts
Mongolian Marinade

Servings Per Recipe: 1

Amount per Serving

Calories: 701

  • Total Fat: 32.9 g
  •     Saturated Fat: 3 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 3.8 mg
  • Sodium: 5074 mg
  • Total Carbs: 92.5 g
  •     Dietary Fiber: 5.2 g
  •     Sugars: 58.2 g
  • Protein: 9.8 g
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preparation

1.  In a medium bowl, whisk the ingredients.

Cooks' note:
Actually, there is one rule about marinades. When they include an acid, be sure to use non-reactive containers. These are dishes and bowls made of glass, plastic, or ceramic. Containers made of aluminum or other metals react with acids and add a metallic flavor to food. My favorite container is a resealable plastic bag. I set the bag in a bowl so the liquid comes up the sides of the food and covers it evenly. If there is not enough liquid, I turn the bag over every hour or so.

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