A nice marinade, made a few changes the second time, based on preference and need. I omitted the flour - I am a celiac, also used gluten-free tamari soy sauce - but feel that any flour, if it is wanted, or if deep-frying the meat, should definitely be added to meat after it is marinaded and before cooking, not to marinade itself. Also used brown sugar, 1 tsp. more brown sugar than recipe amount, 1 tablespoon rice wine, 1 extra garlic clove and 1/4 cup fine chopped regular onion in place of the green onion, and two generous pinches of black pepper. I used this variation on 2 cubed pork tenderloins, in marinade for 45 minutes. Added a touch more sesame oil in place of sesame seeds, as we were grilling the pork on the barbecue as kabobs (I don't like burnt sesame seed, which will happen on the barbecue). Will try adding a drop of hot sauce or Chinese chili sauce the next time, as I like a little heat, but this version turned out quite well, husband really enjoyed it and has requested a repeat. Leftover pork was just as good the next day. A handy marinade that you didn't have to think about or make the day before. Thank you for adding it.
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A nice marinade, made a few changes the second time, based on preference and need. I omitted...