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From: sts@mtgzy.UUCP (s.l.talaricoswier)
Newsgroups: net.cooks
Subject: Chinese Meat Marinade
Message-ID: <1653@mtgzy.UUCP>
Date: Tue, 11-Mar-86 08:59:23 EST
Article-I.D.: mtgzy.1653
Posted: Tue Mar 11 08:59:23 1986
Date-Received: Thu, 13-Mar-86 06:53:14 EST
Organization: AT&T Information Systems Labs, Holmdel NJ
Lines: 39

My family and I frequent a chinese restraunt that serves meat
on a skewer that is very tasty.  We finally asked for the
recipe.  I was given an ingredient list without amounts so I
had to wing it.  Everyone that had it was very pleased.

I use sirloin tips cut up into bite size pieces.  I put about
4-5 pieces on the skewer with about 2-3 pineapple chunks.  I
then place the skewers in the marinade overnight.  I have a
neat tupperware container that is specifically for marinating.
You can turn it over now and then without making a mess.

Marinade makes about 1 cup.  You may need to double it
depending on how much meat you use.

1/4C dry sherry (cooking sherry will do)

2T light soy sauce

1/4C dark soy sauce

2 1/2T sugar

1/4 C Hoisen sauce (found in most grocery stores)

1/4 C Unsweetened pineapple juice.  Use the juice that comes
in the can with the pineapple chunks 

3 quarter inch slices of ginger root cut up (not minced).

1 tsp curry powder

1/2 tsp white pepper

It's done!  Hope you enjoy it.  If anyone varies the recipe a
bit and enjoys the results please let me know.  (Let me know
if you like this one too!)

-Sandy Swier
inhp4!mtgzy!sts