Mint Marinade

recipe
Spicy-sweet hoisin sauce, made from soybeans, spices, and chiles, punches up the flavor in this marinade. (We used it to marinate the lean lamb chop pictured on the next page.) Save the remaining sauce in the refrigerator to use as a basting sauce or at the table instead of ketchup with meat, poultry, or fish.

Yield:

3/4 cup.

Recipe from

Oxmoor House

Nutritional Information

Calories 31
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 7.5 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 118 mg
Calcium 0.0 mg

Ingredients

1/3 cup molasses
1/4 cup minced fresh spearmint
1 tablespoon peeled, grated gingerroot
3 tablespoons low-sodium soy sauce
3 tablespoons hoisin sauce
2 tablespoons water
2 cloves garlic, minced

Preparation

Combine all ingredients in a small bowl; stir well. Use immediately or store in refrigerator. Use to marinate beef, pork, or lamb.

Note:

Oxmoor House Cooking Light Collection

January 1995
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