Mint marinade

1 Servings

Ingredients

Quantity Ingredient
⅓ cup Molasses
¼ cup Minced fresh spearmint
1 tablespoon Gingerroot; peeled & grated
3 tablespoons Low-sodium soy sauce
3 tablespoons Hoisin sauce
2 tablespoons Water
2 Cloves garlic; minced

Directions

Combine all ingredients in a small bowl; stir well. Use immediately or store in refrigerator. Use to marinate beef, pork, or lamb. Yield: ¾ cup.

Per Tablespoon: Calories 31; Carbohydrate 7½ g; Cholesterol 0 mg; Fat 0 g (Saturated Fat 0 g); Protein 0 g; Sodium 118 mg Busted by Brenda Adams<adamsfmle@...>; lu 3/98 Notes: Save the remaining sauce in the refrigerator to use as a basting sauce or at the table instead of ketchup with meat, poultry, or fish.

Recipe by: Low-Fat, High-Flavor Cookbook, Oxmoor House, 1995 Posted to recipelu-digest by Badams <adamsfmle@...> on Mar 04, 1998

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