Chinese Style Marinade Recipes

Steps:

• Turn on broiler in oven or toaster oven.
• Combine the sherry and sesame oil. Grate the ginger, and add.
• Wash and dry fish. Coat it with marinade, until it's time to cook it -- just a few minutes.
• Remove the fish from the marinade, and broil it according to the Canadian rule: measure the fish at its thickest part, and cook it 8 to 10 minutes to the inch. Scrod will take about 5 minutes. Brush once with marinade.

Steps:

• Whisk ingredients together in a small bowl. Place meat, poultry, fish, or vegetables in zipper lock bag or in shallow, nonreactive pan. Pour marinade over contents and seal or cover. Turn zipper lock bag or stir contents of pan occasionally to evenly distribute marinade.
• Prepare 1/2 cup marinade per pound of meat. See description for suggested use of rosemary.

Steps:

• Combine all ingredients, except pork, in a bowl and mix well.
• Coat pork in mixture. I store mine in quart sized zipper bags, 2-3 chops per bag.
• Let pork marinade in refrigerator for a minimum of 1 hour. I marinate for 24 hours.
• Cook outdoors on grill until done. On my grill that's 4-5 minutes per side.
• They also cook well indoors on a contact type grill. I generally cook for 5-6 minutes indoors.
• Pork filled bags may be frozen with marinade and thawed to cook later.
• **Note - Marinating time is not included in my "time to Make".

Steps:

• Finely grate the ginger, collect it up into a ball and squeeze out the juice into a bowl.
• Stir in the other ingredients and use as required.

Steps:

• Mix together all the ingredients in a bowl and use as directed in the recipe or for other foods.