Mint marinade
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Molasses |
| ¼ | cup | Minced fresh spearmint |
| 1 | tablespoon | Gingerroot; peeled & grated |
| 3 | tablespoons | Low-sodium soy sauce |
| 3 | tablespoons | Hoisin sauce |
| 2 | tablespoons | Water |
| 2 | Cloves garlic; minced | |
Directions
Combine all ingredients in a small bowl; stir well. Use immediately or store in refrigerator. Use to marinate beef, pork, or lamb. Yield: ¾ cup.
Per Tablespoon: Calories 31; Carbohydrate 7½ g; Cholesterol 0 mg; Fat 0 g (Saturated Fat 0 g); Protein 0 g; Sodium 118 mg Busted by Brenda Adams<adamsfmle@...>; lu 3/98 Notes: 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: Low-Fat, High-Flavor Cookbook, Oxmoor House, 1995 Posted to recipelu-digest by Badams <adamsfmle@...> on Mar 04, 1998