Thai Vinegar Marinade
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.
Yields approx. 3 cups
The rice wine in this marinade packs a terrific flavor surprise. Try it with beef or pork.