| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Shanghai |
July 1995 |
1 |
servings |
INGREDIENTS
| 2/3 |
c |
Minced green onions |
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Dry Sherry |
| 2 |
tb |
Minced peeled fresh ginger |
| 2 |
tb |
Chili oil* |
| 2 |
ts |
Oriental sesame oil |
| 2 |
ts |
Five-spice powder |
INSTRUCTIONS
*Available at Asian markets and in the Asian section of some supermarkets.
Whisk all ingredients in medium bowl until blended. (Can be prepared 1 day
ahead. Cover and refrigerate.)
Marinate beef or chicken in half of five-spice marinade at least 1 hour and
up to 3 hours in refrigerator before grilling. Remove beef or chicken from
marinade; boil marinade 1 minute. Brush boiled marinade over beef or
chicken while grilling and pass remaining half of marinade separately.
Makes about 1 cup.
Bon Appetit July 1995
Converted by MC_Buster.
Per serving: 127 Calories (kcal); trace Total Fat; (1% calories from fat);
5g Protein; 12g Carbohydrate; 0mg Cholesterol; 4131mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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