Try this boldly flavored marinade with beef, lamb, pork or chicken. Be sure to use a nonreactive dish when marinating the food.
source
Williams Sonoma
categories
marinade
yield
Enough for 2 1/2 to 3 lb.
prep time
total time
INGREDIENTS
Juice of 1 navel orange
¼ cup rice vinegar
¼ cup soy sauce
1 ½ Tbs. chili oil
2 Tbs. peeled and chopped fresh ginger
4 Small, dried red chilies, lightly crushed
3 garlic cloves, sliced
INSTRUCTIONS
1. In a small bowl, stir together the orange juice, vinegar, soy sauce, chili oil, ginger, chilies and garlic. Coat the food and marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
