PANTRYFLEX

shake · dressing

NATIONAL AWARD WINNERPrep 5 min

Indigoyard Wonton Chili-Oil

Independent adaptation of a publicly published Fuchsia Dunlop recipe. Not affiliated with, sponsored by, or endorsed by Fuchsia Dunlop.

Fuchsia Dunlop's Indigoyard Wonton Chili-Oil, from the published recipe.

Ratio

Ratio by volume: Soy Sauce 45 ml, Chili Oil 90 ml
Soy Sauce 45 mlChili Oil 90 ml

Ingredients

  • Soy Sauce — 3 Tbsp sweet aromatic soy (or light soy + sugar) (45 ml)
  • Sugar — 1 1/2 tsp (if using light soy) (6 g)
  • Chili Oil — 6 Tbsp chili oil with sediment (90 ml)
  • Garlic — 3 tsp crushed (~1 Tbsp heaped) (15 g)

Method

  1. Pour to the lines in order (bottom → top): Soy Sauce, Chili Oil.
  2. Add finishing notes: Sugar, Garlic.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

British writer–cook specializing in Sichuan Chinese cuisine; James Beard media/writing awards. Author of Land of Plenty and The Food of Sichuan; trained in Chengdu cooking schools.

Originally published as Wonton Chili-Oil Dressing.

Adapted from a Fuchsia Dunlop recipe (Fuchsia Dunlop / Epicurious (batch scaled)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Fuchsia Dunlop / Epicurious (batch scaled) (published as “Wonton Chili-Oil Dressing”). Full citation lives in Provenance.

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