Pork tenderloin (3 lbs.) or chicken or flank steak

1/2 c. peanut oil
1/4 c. hoisin sauce
1/4 c. soy sauce
1/2 c. white or rice wine vinegar
1/4 c. dry sherry
1/2 tsp. sesame chili oil
4 green onions & tops
4 cloves garlic, minced
2 tbsp. minced fresh ginger root

Chop green onions finely and mix all ingredients for marinade. Pour over meat and allow to marinate for 3 to 4 hours at room temperature or overnight in refrigerator.

Grill over medium-hot coals 10 minutes per side. Leftovers are good cold. This marinade is great on pork, chicken or flank and Mary maintains that her family will eat ANYTHING prepared with it! Serves: 5 to 6.