Prep 10 mins
Cook 0 mins
From the Vegetarian Grill Cookbook. The recipe states that this marinade can be used as a glaze for poultry or pork, but it is wonderful on grilled broccoli, other vegetables and tofu.
- 1⁄2 cup hoisin sauce
- 1⁄4 cup dry sherry
- 2 tablespoons soy sauce
- 2 tablespoons peanut oil
- 1 tablespoon toasted sesame oil
- 2 garlic cloves, minced
- 1 teaspoon chili paste with garlic (available where Asian foods are sold)
- 1 teaspoon fresh ginger, chopped (optional)
- Combine the hoisin sauce, sherry, soy sauce, peanut oil, sesame oil, garlic, chili paste, and if desired, ginger in an airtight jar and shake well. Use immediately or store in an airtight in the refrigerator for up to 3 weeks.