PANTRYFLEX

On the jar: Juniperpoint Liang Fen Chili-Oil

shake · dressing

NATIONAL AWARD WINNERPrep 5 min

Liang Fen Chili-Oil Sauce

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

Liang Fen Chili-Oil from a national-award-winning chef.

Ratio

Ratio by volume: Soy Sauce 45 ml, Sugar 3 ml, Mushroom Bouillon 1 ml, Black Vinegar 15 ml, Sesame Oil 3 ml, Chili Oil 30 ml
Soy Sauce 45 mlSugar 3 mlMushroom Bouillon 1 mlBlack Vinegar 15 mlSesame Oil 3 mlChili Oil 30 ml

Ingredients

  • Soy Sauce — 45 ml
  • Sugar — 2.5 ml
  • Mushroom Bouillon — 1.25 ml
  • Black Vinegar — 15 ml
  • Garlic — 15 g
  • Sesame Oil — 2.5 ml
  • Chili Oil — 30 ml

Method

  1. Pour to the lines in order (bottom → top): Soy Sauce, Sugar, Mushroom Bouillon, Black Vinegar, Sesame Oil, Chili Oil.
  2. Add finishing notes: Garlic.
  3. Cap the jar and shake until emulsified.

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 / theplantbasedwok.com).

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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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Hannah Che / theplantbasedwok.com (published as “Liang Fen Chili-Oil Sauce”). Full citation lives in Provenance.

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