4 cloves garlic, minced

6 dried red chilies, seeded and crumbled

3 tablespoons chopped green onion

1 tablespoon fresh grated gingerroot

2–3 tablespoons vegetable oil

3½ cups rice wine vinegar

1 tablespoon sugar

¼ cup chopped lemongrass

• Place the garlic, chilies, green onions, and ginger in a food processor or blender and process to form a paste.

• Heat the oil in a wok or frying pan, add the paste, and stir-fry for 4 to 5 minutes. Remove from heat and allow the mixture to cool to room temperature.

• In a small saucepan, bring the vinegar to a boil. Add the sugar and the lemongrass; reduce heat and simmer for 20 minutes.

• Stir in the reserved paste.

The Elements of a Marinade

Most marinades will include three specific elements: an acid, such as a citrus juice or vinegar, acts as a softening agent; an oil, which adds flavor and moisture; and the spices, which impart aroma and flavor to your dish.