• Add Korean Ginger Scallion Marinade to stir-frys at the end of cooking to give you a delicious sauce.  
• Reduce in saucepan and use as a glaze for grilled or roasted salmon.
• Combine with a little soy sauce and use a marinade for chicken, pork or shrimp.
• Use as overnight marinade for short ribs and grill or broil for spicy Asian kick.

• Korean Short Ribs
  Place 1-1/2 lbs short ribs in large resealable plastic bag; add 1 bottle Korean Ginger Scallion Marinade.  Seal bag tightly and rotate bag so that all ribs are coated.  Refrigerate for 24 hours. Grill or broil until desired doneness.  Serves 4.  
  
  Salmon with Asian Sauce
  Preheat oven to 450F.  Line bottom of broiler pan with foil, then oil rack pan.  In small saucepan, combine 1/4 cup Korean Ginger Scallion Marinade and 1/4 cup Chili Ginger Honey Marinade; boil until glaze is reduce to 1/3 cup, about 5 min.  Arrange one 2-lb center-cut salmon filet on broiler pan and pat dry.  Brush salmon with glaze, reserving 1-1/2 Tbsp.  Roast salmon in middle of oven for 10 min.  Turn on broiler, brush salmon with glaze again, then broil 4-5 min from heat until just cooked through, about 3-5 min.  Transfer to platter and brush with reserved glaze.  Serves 4-6.  
  
  Asian Stir-Fry
  In large skillet, saute 1 cup chopped scallions in 1 Tbsp peanut oil for 2 min.  Add 2 red peppers and 2 yellow peppers (thinly sliced), 1 cup asparagus tips, 1 cup trimmed snow peas and 2 Tbsp peanut oil; cook over med-high heat until crisp tender.  Add 2 lbs cleaned shrimp and cook 2-3 min, until shrimp are pink.  Add 1/2 cup Korean Ginger Scallion Marinade; toss until all vegetables and shrimp are coated.  Serve over Jasmine rice.  Serves 4.  
  
  Sweet & Spicy Vegetarian Stir-Fry
  In large skillet, saute 1 cup chopped scallions in 1 Tbsp peanut oil for 2 min.  Add 2 red peppers and 2 yellow peppers (thinly sliced), 1 cup asparagus tips, 1 cup trimmed snow peas and 2 Tbsp peanut oil; cook over med-high heat until crisp tender.  Add 2 lbs cubed firm tofu that has been drained well on paper towels.  Add 1/2 cup Korean Ginger Scallion Marinade; toss gently until all vegetables and tofu cubes are coated and tofu is hot.  Serve over Jasmine rice.  Serves 4.  
  
  

Nutrition Facts: Serv. Size: 1 Tbsp (15g). Amount per serving: Calories 20, Fat Cal. 9, Total Fat 0.9g (1%dv), Sat. Fat 0.1g (0%dv), Trans Fat 0.0g (0%dv), Cholest. 0.0g (0%dv), Sodium 299.7mg (12%dv), Total Carb. 2.8g (1%dv), Fiber 0.1g (0%dv), Sugars 2.1g,  Protein 0.4g, Iron (1%), Vitamin C (1%), Calcium (0%), Vitamin A (0%) Percent Daily Values (dv) are based on a 2,000 calorie diet. ALL NATURAL, NO ADDITIVES, KOSHER
REFRIGERATE AFTER OPENING

Ingredients: Soy sauce (water, soybeans, wheat, salt), water, cider vinegar, sugar, apples, canola/sesame oil, garlic, onions, scallions, red peppers, black pepper, spices. CONTAINS: soybeans and wheat