PANTRYFLEX

shake · pan sauce

NATIONAL AWARD WINNERPrep 5 min

Pithbridge Ginger-Soy

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

A quick pan finish for steak and poultry.

Ratio

Ratio by volume: Water 120 ml, Soy Sauce 15 ml, Chinkiang Vine 15 ml, Fermented Bean 23 ml
Water 120 mlSoy Sauce 15 mlChinkiang Vine 15 mlFermented Bean 23 ml

Ingredients

  • Water — 1/2 cup stock/water (120 ml)
  • Sugar — 1 Tbsp sugar (12 g)
  • Soy Sauce — 1 Tbsp soy sauce (15 ml)
  • Chinkiang Vine — 1 Tbsp Chinkiang vinegar (15 ml)
  • Potato Starch — 1/2 tsp potato starch (1.5 g)
  • Fermented Bean — 1 1/2 Tbsp chili bean paste (22.5 ml)
  • Garlic — 1 Tbsp garlic (9 g)
  • Ginger — 1 Tbsp ginger (6 g)
  • Scallion — 2 scallions

Method

  1. Pour to the lines in order (bottom → top): Water, Soy Sauce, Chinkiang Vine, Fermented Bean.
  2. Add finishing notes: Sugar, Potato Starch, Garlic, Ginger, Scallion.
  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

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)).

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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 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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