Try this Sichuan Peppered Marinade recipe, or contribute your own.
Suggest a better descriptionTo make the marinade, pound the garlic with the salt using a roomy mortar and pestle. Add both types of peppercorn, the sugar and chili, and pound to a paste.
Stir in the soy sauce and lime juice. Pour over the meat, turning to coat.
Cover with cling-film and leave to marinate at room temperature for 1 hour, or preferably overnight in the refrigerator.
Allow to come to room temperature before cooking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 93 | ||
Calories from Fat: 6 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.3mg | 1 % | |
Potassium 1290.2mg | 34 % | |
Total Carbohydrate 19.4g | 6 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 14.6g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 93
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