This is my wife’s favorite go-to marinade recipe, which she has finally agreed to share. We’ve used this marinade on shrimp, beef, chicken, pork, and grilled vegetables. Make sure to adjust the amount of chili paste to suit your taste buds. So, give this a try next time you grill up a meal, or simply use this concoction in stir-frys or simmered and reduced as a serving sauce.
- 1 cup/240 mL soy sauce (low sodium)
- 1/3 cup/80 mL stock (low sodium, chicken, beef, or vegetable)
- 1/4 cup/60 mL vegetable oil (plus, 1 teaspoon/5 mL sesame oil)
- 2 green onions (finely chopped)
- 2-3 cloves garlic (minced)
- 1 tablespoon/15 mL vinegar (rice wine)
- 1 tablespoon/15 mL mirin
- 1 tablespoon/15 mL honey
- 1-2 tablespoons/15-30 mL chili (paste)
- 1 teaspoon/5 mL Worcestershire sauce
- 1 teaspoon/5 mL ginger (fresh, grated, or 1/2 teaspoon/2.5 mL powdered ginger)
- 1/2 teaspoon/2.5 mL onion powder
- 1/2 teaspoon/2.5 mL salt
- 1/4 teaspoon/1.2 mL black pepper
- Optional: 1/4 cup/60 mL cilantro (chopped)
Gather the ingredients.
Combine all ingredients in a medium bowl and add meat or vegetables.
For vegetables and shrimp, marinate for 1 hour, for chicken up to 3 hours, and for beef up to 8 hours.
The mixture can be stored up to 5 days in the refrigerator if stored in an airtight container.