Teriyaki Marinade
1/2 cup low-sodium soy sauce 1/2 cup dry sherry 1/3 cup canola oil 6 tablespoons rice wine vinegar 1 tablespoon sesame oil 1/4 cup firmly packed light or dark brown sugar 2 tablespoons chopped fresh ginger 4 scallions, sliced 2 cloves garlic, minced
Combine the soy sauce, sherry, canola oil, vinegar, sesame oil and sugar in a glass or ceramic bowl and whisk until the sugar dissolves. Add the ginger, scallions, and garlic and stir gently. Use according to the recipe, or cover and refrigerate for as long as two days. Makes 2 cups. |