NATIONAL AWARD WINNER

Hannah Che Sauce Recipes

Independent adaptations of Hannah Che's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Hannah Che.

Hannah Che is a cookbook author working in Chinese / plant-based; recognized with James Beard Book Award: Vegetable-Focused Cooking 2023 (The Vegan Chinese Kitchen).

By the numbers

recipes

86%

pour-and-shake ready

0.3:1 fat to acid

field median 2.7:1

6.7

ingredients per recipe, field average 6.8

Black vinegar is Hannah's acid of choice, showing up in 3 of 7 recipes.

Compared with the whole catalog, Hannah reaches more often for soy sauce (86% vs 10%), sesame oil (71% vs 5%), and garlic (71% vs 35%).

Recipes

Ginger Soy SauceOn the jar: GINGER-SOYA quick pan finish for steak and poultry.Smacked Cucumber DressingOn the jar: SMACKEDHannah Che's smacked cucumber dressing for cucumber salad.Cold-Tossed Enoki-Cucumber SauceOn the jar: COLD-TOSSEDHannah Che's enoki-cucumber sauce for cold noodle salads.

Liang Fen Chili-Oil SauceOn the jar: LIANG FENHannah Che's liang fen chili-oil sauce for jelly noodles.Soy-Garlic Chinkiang Eggplant SauceOn the jar: SOY-GARLICChe's soy-garlic sauce for steamed eggplant.Buckwheat Chile-Vinegar SauceOn the jar: BUCKWHEATChe's chile-vinegar sauce for buckwheat noodles.Fish-Fragrant Stir-Fry SauceOn the jar: GINGER-SOYChe's fish-fragrant sauce for eggplant.

More Asian sauces →

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One glass jar · five sauces as fill lines. Starts with 4 recipes adapted from Hannah Che. Recipe pages keep the credit. Build it and name it for them.

1 kitchen · 1 national award

Smacked Cucumber DressingNATIONAL AWARD WINNEROn the jar: SMACKED
Cold-Tossed Enoki-Cucumber SauceNATIONAL AWARD WINNEROn the jar: COLD-TOSSED
Liang Fen Chili-Oil SauceNATIONAL AWARD WINNEROn the jar: LIANG FEN
Soy-Garlic Chinkiang Eggplant SauceNATIONAL AWARD WINNEROn the jar: SOY-GARLIC

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Kitchens

Independent / cookbook author · Hong Kong

Awards

James Beard Book Award: Vegetable-Focused Cooking 2023 (The Vegan Chinese Kitchen)

Citations

Ginger Soy Sauce · adapted from The Vegan Chinese Kitchen (Clarkson Potter 2022) via KCRW authorized reprint
Smacked Cucumber Dressing · adapted from Hannah Che / theplantbasedwok.com
Cold-Tossed Enoki-Cucumber Sauce · adapted from Hannah Che / theplantbasedwok.com
Liang Fen Chili-Oil Sauce · adapted from Hannah Che / theplantbasedwok.com
Soy-Garlic Chinkiang Eggplant Sauce · adapted from Hannah Che / Sunset (Steamed Eggplant with Soy Sauce and Garlic)
Buckwheat Chile-Vinegar Sauce · adapted from Hannah Che / The Plant-Based Wok (spicy Sichuan buckwheat noodles)
Fish-Fragrant Stir-Fry Sauce · adapted from Hannah Che / Simply Recipes (cookbook-authorized reprint; fish-fragrant eggplant)

Every recipe lists its source and original title in the Provenance section of the recipe page.

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