Asian Barbecue Marinade

Grill Book, 1986

15 minutes — 2 cups

Ingredients

1⁄2	cup	peanut oil
1⁄4	cup	hoisin sauce
1⁄4	cup	soy sauce
1⁄2	cup	rice vinegar (or distilled white vinegar)
1⁄4	cup	rice wine (or dry sherry)
1⁄2	teaspoon	hot chili oil (optional)
1	dash	dark sesame oil (optional)
2	clove	garlic (minced)
2		scallions (minced)
2	tablespoon	fresh ginger (minced)

Instructions

Combine all the ingredients in a bowl and mix well. Marinate chicken, pork, flank steak, or beef overnight in the refrigerator. Use the marinade to baste the food as it grills.