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.
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
How to Make It
Combine all ingredients in a small bowl; stir well. Use immediately or store in refrigerator. Use to marinate beef, pork, or lamb.
Oxmoor House Cooking Light Collection
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