This marinade recipe was my father’s. My sisters and I are vegetarians but it remains one of our favorite aromas, and brings back fond memories. I have used it to marinate vegetables and even meat substitutes.
Even though my dad preferred sirloin strips, he would use white meat chicken strips for his daughters (until we stopped eating that too!)
1 cup soy sauce
1 cup white wine
2 or more garlic cloves, minced
1 tsp. powdered ginger
¼ cup vegetable oil
1 cup onion, finely chopped
Mix all ingredients together. Marinate meat (in the refrigerator) for several hours prior to barbecuing. Meat substitutes and vegetables need minimal marinating and may be grilled or cooked in a skillet. Keep refrigerated until ready to use and discard leftover marinade.