Asia-Lite Marinade
¼ cup peanut or canola oil
¼ cup toasted sesame oil
⅛ cup unseasoned rice vinegar
1 tablespoon Thai chili-garlic sauce (sriracha)
2 tablespoons low-sodium soy sauce
Pinch of sea salt
Zest of 1 orange
3-5 garlic cloves, grated
1 piece, 1-inch, fresh garlic, grated
In a medium bowl, combine the oils, vinegar, chili-garlic sauce, soy sauce, salt, zest, garlic and ginger; mix until well blended. The marinade will keep, tightly covered, in the refrigerator for two days.
Makes about ¾ cup.
"Soaked, Slathered, and Seasoned" by Elizabeth Karmel (2009 Wiley, $19.95)
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