Ingredients:
- 1/3 cup grated fresh ginger
- 1/3 cup minced garlic
- 1 1/2 cups dry vermouth, divided
- 5 cups soy sauce
- 1 cup honey, or as needed
- 1 3/4 cups oyster sauce
- In a large saucepan, combine ginger, garlic, and 1 cup vermouth. Bring to a boil over medium heat, and cook until ginger and garlic are tender.
- Stir in remaining vermouth, soy sauce, honey, and oyster sauce. Bring to a low boil, and reduce heat to low. Simmer for 15 minutes to 1 hour; longer is better, but 15 minutes will do in a pinch. Watch carefully to be sure that the mixture does not foam and boil over.
- Remove marinade from heat, and taste. The sauce should be sweet, not salty. If necessary, add up to 1 more cup of honey. Cool to room temperature. Marinade can be refrigerated for 4 to 5 days.
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