Hi all, I am contemplating a simple stir fry recipe that calls for a ten minute marinade of some pork strips in dou ban jiang and soy sauce. In my book over-marinating meat is just as bad as overcooking, but could I marinate in advance? What ingredient of marinades makes meat go grayish and lose its texture - salt, alcohol, vinegar maybe? I know meat can sit for a long time in some marinades without ill effects. Any input is appreciated.