Fish-Fragrant Stir-Fry Sauce

Name: Fish-Fragrant Stir-Fry Sauce
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (230 ml)
Cuisine: Asian
Ingredients: 1/2 cup stock/water (120 ml) Water; 1 Tbsp sugar (12 g) Sugar; 1 Tbsp soy sauce (15 ml) Soy Sauce; 1 Tbsp Chinkiang vinegar (15 ml) Chinkiang Vine; 1/2 tsp potato starch (1.5 g) Potato Starch; 1 1/2 Tbsp chili bean paste (22.5 ml) Fermented Bean; 1 Tbsp garlic (9 g) Garlic; 1 Tbsp ginger (6 g) Ginger; about 2 scallions (30 g) Scallion

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

STIR-FRY SAUCE · EGGPLANT & STIR-FRIES

In the published recipe, this is the stir-fry sauce for fish-fragrant eggplant.

Che's fish-fragrant sauce for eggplant.

On the jar

GINGER-SOY

Method: shake
Yield: about 1 cup
Ingredients: 9
Jar batch: 1.55× recipe

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Ratio

WATER 120 mlSOY SAUCE 15 ml

Ingredients

Water1/2 cup stock/water (120 ml)
Sugar1 Tbsp sugar (12 g)
Soy Sauce1 Tbsp soy sauce (15 ml)
Chinkiang Vine1 Tbsp Chinkiang vinegar (15 ml)
Potato Starch1/2 tsp potato starch (1.5 g)
Fermented Bean1 1/2 Tbsp chili bean paste (22.5 ml)
Garlic1 Tbsp garlic (9 g)
Ginger1 Tbsp ginger (6 g)
Scallionabout 2 scallions (30 g)

Method

Pour to the lines in order (bottom → top): WATER, SOY SAUCE.
Shake-to-line (dashed marks): add FERMENTED BEAN, then SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 2½ CLOVES GARLIC, 3 SCALLIONS.
Season to finish: CHINKIANG VINE (to taste), POTATO STARCH (about 1 tsp), GINGER (about 1 Tbsp).
Cap the jar and shake until emulsified.

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2 kitchens · 2 national awards

Fish-Fragrant Stir-Fry SauceNATIONAL AWARD WINNEROn the jar: GINGER-SOY
Soy-Garlic Chinkiang Eggplant SauceNATIONAL AWARD WINNEROn the jar: SOY-GARLIC
Buckwheat Chile-Vinegar SauceNATIONAL AWARD WINNEROn the jar: BUCKWHEAT
Pad See Ew SauceNATIONAL AWARD WINNEROn the jar: PAD SEE

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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).

Originally published as Fish-Fragrant (Yuxiang) Stir-Fry Sauce.

Adapted from a Hannah Che recipe (Hannah Che / Simply Recipes (cookbook-authorized reprint; fish-fragrant eggplant)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.55× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Hannah Che / Simply Recipes (cookbook-authorized reprint; fish-fragrant eggplant) (published as “Fish-Fragrant (Yuxiang) Stir-Fry Sauce”). Full citation lives in Provenance.

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