- 1/4 cup boiling water
- 1/2 teaspoon lapsang souchong tea leaves
- 2 tablespoons brown sugar
- 3/4 cup pineapple juice
- 1/2 cup tamari (dark soy sauce)
- 1/2 cup canola oil
- 1 (1 1/2 inch) piece fresh ginger root, peeled and chopped
- 2 cloves garlic, minced
- 2 tablespoons sherry
- 1 tablespoon honey
- Pour boiling water over tea leaves in a mug and steep for 3 minutes; strain and discard tea leaves. Dissolve brown sugar into the tea and set aside to cool.
- Combine pineapple juice, tamari, canola oil, ginger, garlic, sherry, and honey in a jar; add tea mixture. Seal jar and shake until the oil emulsifies into the marinade.