Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.6 Kcal (1279 kJ) | ||
| Calories from fat | 0.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 0% | |
|---|---|---|---|
| Sodium | 10462.05mg | 436% | |
| Potassium | 423.32mg | 9% | |
| Total Carbs | 54.43g | 18% | |
| Sugars | 34.2g | 137% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 18.51g | 37% | |
| Vitamin C | 2.1mg | 3% | |
| Iron | 3.3mg | 19% | |
| Calcium | 61.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 101.38 Kcal (424 kJ) | ||
| Calories from fat | 0.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 3470.87mg | 436% | |
| Potassium | 140.44mg | 9% | |
| Total Carbs | 18.06g | 18% | |
| Sugars | 11.35g | 137% | |
| Dietary Fiber | 0.59g | 7% | |
| Protein | 6.14g | 37% | |
| Vitamin C | 0.7mg | 3% | |
| Iron | 1.1mg | 19% | |
| Calcium | 20.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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