Recipe: Basic Asian-Style Marinade (blender or food processor)

BASIC ASIAN-STYLE MARINADE

2 tablespoons peeled and grated fresh ginger
3 cloves garlic, chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions, green part only
Grated zest (colored portion of peel) and juice of 4 limes (about 1/2 cup)
1/4 cup soy or tamari sauce
2 tablespoons hoisin sauce
1 tablespoon honey
2 star-anise pods, crushed
1 teaspoon five-spice powder
1/2 cup Asian or cold-pressed domestic peanut oil
2 tablespoons sesame oil

Combine ginger, garlic, cilantro, green onions, lime zest and juice, soy sauce, hoisin sauce, honey, star anise and five-spice powder in a blender or a food processor. Process until well blended. With the motor running, drizzle in the oils a little at a time. (If not using immediately, transfer to a clean, airtight container and refrigerate up to 1 week.)

Marinate chicken breasts 3 to 4 hours; beef or pork tenderloin, beef kebabs or pork kebabs 6 to 8 hours; London broil, skirt steak, flank steak or beef short ribs 8 to 12 hours.

Makes 1 1/2 to 2 cups
Adapted from source: Marinades, Rubs, Brines, Cures and Glazes by Jim Tarantino