PANTRYFLEX

shake · pan sauce

NATIONAL AWARD WINNERPrep 5 min

Thornpass Soy-Garlic Chinkiang Eggplant

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: Soy Sauce 53 ml, Chinkiang Vine 15 ml, Sesame Oil 3 ml, Vegetable Oil 15 ml
Soy Sauce 53 mlChinkiang Vine 15 mlSesame Oil 3 mlVegetable Oil 15 ml

Ingredients

  • Chile — 1 red chile, minced
  • Garlic — 3-5 garlic cloves, minced
  • Soy Sauce — 3 1/2 Tbsp soy sauce (52.5 ml)
  • Sugar — 1 tsp sugar (4 g)
  • Chinkiang Vine — 1 Tbsp Chinkiang vinegar (15 ml)
  • Sesame Oil — 1/2 tsp sesame oil (2.5 ml)
  • Vegetable Oil — 1 Tbsp hot vegetable oil (15 ml)

Method

  1. Pour to the lines in order (bottom → top): Soy Sauce, Chinkiang Vine, Sesame Oil, Vegetable Oil.
  2. Add finishing notes: Chile, Garlic, Sugar.
  3. Cap the jar and shake until emulsified.

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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 Soy-Garlic Chinkiang Eggplant Sauce.

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

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

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