- 2/3 cup minced green onions
- 1/4 cup soy sauce
- 1/4 cup dry Sherry
- 2 tablespoons minced peeled fresh ginger
- 2 tablespoons chili oil
- 2 teaspoons oriental sesame oil
- 2 teaspoons five-spice powder
- Available at Asian markets and in the Asian section of some supermarkets.
- 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.