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)