Strange-Flavor Sauce

Name: Strange-Flavor Sauce
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (100 ml)
Cuisine: Asian
Ingredients: 2 Tbsp light (30 ml) Soy Sauce; 1 1/2 Tbsp Chinkiang (22.5 ml) Balsamic; 1 1/2 tsp (6 g) Sugar; 1 Tbsp (15 ml) Sesame Oil; 1–2 Tbsp with sediment (22.5 ml) Chili Oil; 1/2 tsp ground (1 g) Sichuan Pepper; 1 Tbsp minced (10 g) Garlic; 1 Tbsp minced (6 g) Scallion; 1 tsp (3 g) Sesame Seed

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

For greens, grains, and roasted vegetables.

Ratio

Soy Sauce 30 mlBalsamic 23 mlSesame Oil 15 mlChili Oil 23 ml

Ingredients

Soy Sauce2 Tbsp light (30 ml)
Balsamic1 1/2 Tbsp Chinkiang (22.5 ml)
Sugar1 1/2 tsp (6 g)
Sesame Oil1 Tbsp (15 ml)
Chili Oil1–2 Tbsp with sediment (22.5 ml)
Sichuan Pepper1/2 tsp ground (1 g)
Garlic1 Tbsp minced (10 g)
Scallion1 Tbsp minced (6 g)
Sesame Seed1 tsp (3 g)

Method

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

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3 kitchens · 2 stars · 3 national awards

Strange-Flavor SauceNATIONAL AWARD WINNEROn the jar: STRANGE-FLAV
Garlic Chili DressingNATIONAL AWARD WINNEROn the jar: WONTON
Nuoc Cham Dipping SauceNATIONAL AWARD WINNEROn the jar: NUOC CHAM
Lime Honey Chilli Dressing★ STARRED KITCHENOn the jar: CITRUS-HONEY

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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 Strange-Flavor Sauce (Guai Wei).

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

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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