Yield: 2 cups
| Measure | Ingredient |
|---|---|
| ¼ cup | Soy sauce, low-sodium |
| 2 tablespoons | Hoisin sauce |
| ⅓ cup | Honey, oriental or dark |
| ¼ cup | Tomato sauce |
| 2 tablespoons | Sherry, dry |
| 2 tablespoons | Rice wine vinegar |
| 1 teaspoon | Five spice powder |
| 2 \N | Garlic cloves, minced or pressed |
| 2 tablespoons | Ginger root, grated fresh |
| 2 smalls | Chilies, red, dried and crumbled (seeds removed for less heat) |
Combine all the ingredients in a nonreactive bowl or blender.
Source: "Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese & Vegetables" by Jim Tarantino, 1992. The Crossing Press, Freedom, CA 95019. Submitted By JIM MOREY On 12-06-94