1/4 c. cooking oil
1/4 c. soy sauce
1/4 c. dry sherry
1 tbsp. grated fresh gingerroot or 1 tsp. ground ginger
1 clove garlic, minced
2 tbsp. molasses

Combine oil, soy sauce, dry sherry, ginger and garlic. Place chicken, beef or pork in plastic bag set in deep bowl or shallow baking dish. Pour marinade mixture over meat. Close bag or cover dish; refrigerate 4 to 6 hours or overnight. Turn bag or spoon marinade over meat occasionally to coat evenly. Drain, reserving marinade. Stir in molasses. Use to baste meat during last 10 minutes of barbecuing. Makes about 1 cup (enough for 2 pounds meat).