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.

Recipe by Oxmoor House January 1995

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Recipe Summary

Yield:
3/4 cup.
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Ingredients

Ingredient Checklist

Directions

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

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Source

Oxmoor House Cooking Light Collection

Nutrition Facts

31 calories; calories from fat 0%; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 7.5g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 118mg; calcium 0mg.
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