If you like Oriental food like stir fry, you will like this recipe. It is a good tenderizer, marinade, and works for flavoring any stir fry or fried rice. It is a thrifty alternative for those expensive Japanese grills. This marinade will work for about 5 lbs of boneless meat just as a marinade.
Put all the ingredients in a food processor or blender. When the mixture turns into a puree, you are finished.
It will keep for at least a month in the refrigerator. I haven't ever frozen it. It usually gets used before the month is up!
If you put it on meat, it will definitely tenderize the meat overnight. It can be marinated for a longer or shorter time. It doesn't require guess work like baking soda. There will be no bitter flavor.
Pineapple can replace the pears, but you will get a sweeter meat, and you do not want to soak the meat as long as the pear mixture. It will literally turn the meat into soup! You really should not soak for over eight hours.
We usually soak bite size pieces of meat. Then we cook the meat with julienne sliced vegetables and cooked rice. As this is frying, drizzle the sauce over the rice mixture. I like to brown the rice a bit for some crunchiness.
I think it needs to be cooked with meat and vegetables, but some of my American raised friends like to put directly on their rice like soy sauce.
By Tim from Science Hill
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