Teriyaki Marinade
INGREDIENTS
½ Cup Soy Sauce
½ Cup Dry Sherry
½ Cup Olive Oil
6 Tablespoons Rice Wine Vinegar
2 Tablespoons Sesame Oil
¼ Cup Packed Dark Brown Sugar
3 Tablespoons Fresh Chopped Ginger
4 Sliced Scallions
2 Cloves Minced Garlic
Combine soy sauce, sherry, olive oil, vinegar, sesame oil and sugar in ceramic bowl and whisk until the sugar dissolves. Add ginger, scallions and garlic. Stir gently. Cover and refrigerate for as long as 2 days.
I love using zip lock plastic bags to marinade meat in overnight.
Chinese Cabbage Salad
INGREDIENTS
2 Cups Shredded Green Cabbage
2 Cups Shredded Red Cabbage
1 Cup Shredded Carrot
1 Medium Thinly Sliced Onion
5 Tablespoons Soy Sauce
¼ Cup Rice Vinegar
2 Large Minced Garlic Cloves
1 Tablespoon Sugar
½ Teaspoon Ground Ginger
¼ Teaspoon Dried Crushed Red Pepper
Combine green and red cabbage and onion in a large bowl. Add remaining ingredients and toss to blend well. Cover salad and refrigerate at least 1 hour and up to 3 hours. Toss occasionally.
