Sauces & Seasonings
About 1 cup
Melissa's Corporate Chefs
Use as a marinade and glaze for grilled or stir-fry vegetables, poultry or beef.
1 cup tangerine juice
1 each tangerine peel
1/4 cup rice wine or dry sherry
3 tablespoons soy sauce
1 teaspoons Chile Garlic Sauce
1 tablespoon sugar
1/4 cup vegetable oil
6 each Dried Red Japones Peppers
Soak tangerine peel in warm water to cover until softened, about 15 minutes, then drain.
Thinly slice tangerine peel. Combine remaining marinade ingredients in a bowl.