Five Spice Shanghai Marinade Food

CHINESE FIVE SPICE MARINADE

Steps:

• Combine all ingredients and mix well.
• Pour over the meat of choice, seal, and marinate in the refrigerator for allotted time. If making ahead of time, store in airtight container in the refrigerator for up to three days after preparation.

FIVE SPICE SHANGHAI MARINADE

Steps:

• Whisk all ingredients in medium bowl until blended. (Can be prepared 1 day ahead. Cover and refrigerate.).
• Note: It is also delicious with seafood, but only needs to be brushed on during grilling.

FIVE-SPICE SHANGHAI MARINADE

Steps:

• Whisk all ingredients in medium bowl until blended. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Marinate beef or chicken in half of five-spice marinade at least 1 hour and up to 3 hours in refrigerator before grilling. Remove beef or chicken from marinade; boil marinade 1 minute. Brush boiled marinade over beef or chicken while grilling and pass remaining half of marinade separately.

CHINESE PORK TENDERLOIN

Steps:

• Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats.
• Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.

TAMARIND AND FIVE SPICE MARINADE

Steps:

• Place all the ingredients in a pan and bring to the boil.
• Boil for two minutes while stirring.
• Place meat/fish/tofu in marinade and turn to coat.