Asian Marinade

This recipe serves:  6

1/4 cup rice wine vinegar
3 tablespoons light soy sauce
2 tablespoons balsamic vinegar
1 teaspoon finely minced, fresh ginger root
2 cloves garlic, finely minced
pinch of chili flakes
1/2 teaspoon finely chopped, fresh rosemary
1/2 teaspoon sesame oil
1/4 teaspoon freshly cracked black pepper
1. Place all the ingredients together in a bowl. Keep covered in the refrigerator until ready to use. The marinade will keep stored in the refrigerator for a week or two.

Note: Use to marinate vegetables, tofu, fish or chicken. Do not re-use marinade. The possibility of bacteria build-up is present.

Serving Size: about 2 tablespoons

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