PANTRYFLEX

On the jar: Strange-Flavor Sauce (Guai Wei)

shake · dressing

NATIONAL AWARD WINNERPrep 5 min

Strange-Flavor Sauce (guai Wei)

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

Fuchsia Dunlop's Strange-Flavor Sauce (Guai Wei), from the published recipe.

Ratio

Ratio by volume: Soy Sauce 30 ml, Balsamic 23 ml, Sesame Oil 15 ml, Chili Oil 23 ml
Soy Sauce 30 mlBalsamic 23 mlSesame Oil 15 mlChili Oil 23 ml

Ingredients

  • Soy Sauce — 2 Tbsp light (30 ml)
  • Balsamic — 1 1/2 Tbsp Chinkiang (22.5 ml)
  • Sugar — 1 1/2 tsp (6 g)
  • Sesame Oil — 1 Tbsp (15 ml)
  • Chili Oil — 1–2 Tbsp with sediment (22.5 ml)
  • Sichuan Pepper — 1/2 tsp ground (1 g)
  • Garlic — 1 Tbsp minced (10 g)
  • Scallion — 1 Tbsp minced (6 g)
  • Sesame Seed — 1 tsp (3 g)

Method

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

Keep this recipe

Tonight you'll cook it. The jar remembers it.

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.

Adapted from a Fuchsia Dunlop recipe (The Food of Sichuan / Serious Eats adapters).

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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 The Food of Sichuan / Serious Eats adapters (published as “Strange-Flavor Sauce (Guai Wei)”). Full citation lives in Provenance.

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