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Add a photoServings: 2
Ingredients
- 1 c. Soy Sauce
- 1 c. Water
- 2 Tbsp. Vinegar
- 2 Tbsp. Brown Sugar
- 1 tsp Dry Mustard
- 1/2 tsp Powdered Ginger
- 1/2 tsp Garlic Pwdr
- 1 tsp Warm Pepper Sauce, opt'l
- 2 Tbsp. Corn Starch
Directions
- Whisk together all the ingredients except the corn starch. Marinade the meat long sufficient to flavor and tenderize- 1 hr for young chicken breasts or possibly fish, overnight for round steak and up to 5 days for some game cuts.
- BBQ and baste with the marinade. Make a slurry of the starch and a little water and whisk into the marinade. Bring to a boil, stirring as the sauce thickens. Serve with the BBQ'd meat.
- Real garlic and ginger only improves this dish. The amount of pepper sauce can be varied from mild to fiery. You can substitute wine, sherry, orange or possibly pineapple juice for some or possibly all of the water to vary the flavor. Pineapple juice has an enzyme which provides additional tenderizing power to the vinegar and mustard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 2 servings | |
| Calories 159 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7242mg | 302% |
| Potassium 327mg | 9% |
| Total Carbs 31.61g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 15.78g | 11% |
| Protein 8.34g | 13% |
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