Soy-Garlic Chinkiang Eggplant Sauce

Name: Soy-Garlic Chinkiang Eggplant Sauce
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (100 ml)
Cuisine: Asian
Ingredients: about 1½ chiles (10 g) Chile; 3-5 garlic cloves, minced Garlic; 3 1/2 Tbsp soy sauce (52.5 ml) Soy Sauce; 1 tsp sugar (4 g) Sugar; 1 Tbsp Chinkiang vinegar (15 ml) Chinkiang Vine; 1/2 tsp sesame oil (2.5 ml) Sesame Oil; 1 Tbsp hot vegetable oil (15 ml) Vegetable Oil

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

FINISHING SAUCE · STEAMED EGGPLANT & VEGETABLES

In the published recipe, this is the finishing sauce for steamed eggplant.

Che's soy-garlic sauce for steamed eggplant.

On the jar

SOY-GARLIC

Method: shake
Yield: about ½ cup
Ingredients: 7
Jar batch: 3× recipe

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Ratio

SOY SAUCE 53 mlVEGETABLE OIL 15 ml

Ingredients

Chileabout 1½ chiles (10 g)
Garlic3-5 garlic cloves, minced
Soy Sauce3 1/2 Tbsp soy sauce (52.5 ml)
Sugar1 tsp sugar (4 g)
Chinkiang Vine1 Tbsp Chinkiang vinegar (15 ml)
Sesame Oil1/2 tsp sesame oil (2.5 ml)
Vegetable Oil1 Tbsp hot vegetable oil (15 ml)

Where it sits

One of 161 pan sauces in the catalog, with 7 ingredients against a median of 6.

The fat here is sesame oil and vegetable oil. In this category chefs also reach for butter (30 recipes) and olive oil (23).

Method

Pour to the lines in order (bottom → top): SOY SAUCE, VEGETABLE OIL.
Shake-to-line (dashed marks): add GARLIC. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 3 CHILES.
Season to finish: SUGAR (about 1 Tbsp), CHINKIANG VINE (to taste), SESAME OIL (about 1½ tsp).
Cap the jar and shake until emulsified.

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2 kitchens · 2 national awards

Soy-Garlic Chinkiang Eggplant SauceNATIONAL AWARD WINNEROn the jar: SOY-GARLIC
Buckwheat Chile-Vinegar SauceNATIONAL AWARD WINNEROn the jar: BUCKWHEAT
Fish-Fragrant Stir-Fry SauceNATIONAL AWARD WINNEROn the jar: GINGER-SOY
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).

Adapted from a Hannah Che recipe (Hannah Che / Sunset (Steamed Eggplant with Soy Sauce and Garlic)).

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 3× 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 / Sunset (Steamed Eggplant with Soy Sauce and Garlic) (published as “Soy-Garlic Chinkiang Eggplant Sauce”). Full citation lives in Provenance.

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