Ginger Soy Sauce

Name: Ginger Soy Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 70 ml
Cuisine: Asian
Ingredients: 15 ml Vegetable Oil; 30 ml Ginger; 30 ml Soy Sauce; 15 ml Shaoxing; 5 ml Sugar; 2.5 ml Sesame Oil

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

Ginger-Soy from a national-award-winning chef.

Ratio

Vegetable Oil 15 mlGinger 30 mlSoy Sauce 30 mlShaoxing 15 mlSugar 5 mlSesame Oil 3 ml

Ingredients

Vegetable Oil — 15 ml
Ginger — 30 ml
Soy Sauce — 30 ml
Shaoxing — 15 ml
Sugar — 5 ml
Sesame Oil — 2.5 ml

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

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).

Adapted from a recipe published by Hannah Che in The Vegan Chinese Kitchen (Clarkson Potter 2022) via KCRW authorized reprint.

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from The Vegan Chinese Kitchen (Clarkson Potter 2022) via KCRW authorized reprint (published as “Ginger Soy Sauce”). Full citation lives in Provenance.