Put meat in a freezer Ziploc bag, and set it in a plastic container large enough to hold it. By using a Ziploc, you don’t need so much marinade to completely cover the meat, so there is less waste. However, a Ziploc can have (or develop) a hole — so putting the bag in a plastic container will contain any spills. Pour the marinade in the Ziploc over the meat. Seal the bag, getting as much air out as possible.
Refrigerate 8 hours or more, until ready to cook (I wouldn’t leave more than 24 hours, as the flavor will intensify). Turn the bag periodically.
If you are going to use this for small pieces of meat or vegetables, marinate for just one to 2 hours so the marinade flavor doesn’t totally overwhelm the flavor of the food. For vegetables, you may want to cut down the ginger as well.
Do not re-use the marinade due to the risk of food poisoning, although you can use it for basting the meat as it cooks, or you can boil it and serve a little bit over the cooked meat.
Makes enough for 1 to 2 pounds of meat. Best if meat is allowed to marinate at least 8 hours; may be left overnight.Do not re-use the marinade due to the risk of food poisoning, although you can use it for basting the meat as it cooks, or you can boil it and serve a little bit over the cooked meat.
All Purpose Marinade - For Meat & Veggies
Amount Per Serving
Calories 116Calories from Fat 90
% Daily Value*
Saturated Fat 0g0%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.