Eight-Treasure Spicy Sauce Paste

Name: Eight-Treasure Spicy Sauce Paste
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about ½ cup (135 ml)
Cuisine: Asian
Ingredients: 1 Tbsp garlic (15 ml) Garlic; 1 Tbsp ginger (15 ml) Ginger; 1 Tbsp Pickled Chili (15 ml) Pickled Chili; 1 Tbsp Fermented Bean (15 ml) Fermented Bean; 1 Tbsp Hoisin (15 ml) Hoisin; 1 Tbsp Bean Sauce (15 ml) Bean Sauce; 1 Tbsp Cornstarch (15 ml) Cornstarch; 1 Tbsp Shaoxing wine (15 ml) Shaoxing; 1 Tbsp Chili Oil (15 ml) Chili Oil

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

STIR-FRY SAUCE · STIR-FRIED MIXED VEGETABLES & RICE

In the published recipe, this is the stir-fry sauce for The Paper 淘最厨房.

Hu Bin's eight-treasure spicy paste for stir-fries.

On the jar

EIGHT-TREASU

Method: simmer
Yield: about ½ cup
Ingredients: 9

Stove sauce. Cook from the recipe

Ratio

Garlic 15 mlGinger 15 mlPickled Chili 15 mlFermented Bean 15 mlHoisin 15 mlBean Sauce 15 ml

Ingredients

Garlic1 Tbsp garlic (15 ml)
Ginger1 Tbsp ginger (15 ml)
Pickled Chili1 Tbsp Pickled Chili (15 ml)
Fermented Bean1 Tbsp Fermented Bean (15 ml)
Hoisin1 Tbsp Hoisin (15 ml)
Bean Sauce1 Tbsp Bean Sauce (15 ml)
Cornstarch1 Tbsp Cornstarch (15 ml)
Shaoxing1 Tbsp Shaoxing wine (15 ml)
Chili Oil1 Tbsp Chili Oil (15 ml)

Method

Pour liquids to the printed fill-lines, bottom to top.
Season to finish: CORNSTARCH (to taste).
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

Get Eight-Treasure Spicy Sauce Paste + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Eight-Treasure Spicy Sauce Paste wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

Fermented Chilli DipNATIONAL AWARD WINNEROn the jar: FERMENTED
Fish Sauce Vinaigrette★ STARRED KITCHENOn the jar: FISH
Gochujang SauceNATIONAL AWARD WINNEROn the jar: GOCHUJANG
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Hu Bin (胡斌). Shanghai benbang. Cited awards include: Michelin 1* (Lao Zheng Xing / 老正兴, Shanghai — multi-year).

Originally published as Eight-Treasure Spicy Sauce Paste (八宝辣酱酱料).

Adapted from a Hu Bin (胡斌) recipe (Hu Bin / Lao Zheng Xing (The Paper 淘最厨房)).

FAQ

Can this go in a shake jar?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Hu Bin / Lao Zheng Xing (The Paper 淘最厨房) (published as “Eight-Treasure Spicy Sauce Paste (八宝辣酱酱料)”). Full citation lives in Provenance.

Companion jar