Jiaobai Eel Stir-Fry Seasoning

Name: Jiaobai Eel Stir-Fry Seasoning
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ½ cup (130 ml)
Cuisine: Asian
Ingredients: 1/8 cup Shaoxing wine (30 ml) Shaoxing; 1.5 Tbsp dark soy sauce (22.5 ml) Dark Soy; 1 Tbsp light soy sauce (15 ml) Light Soy; 1 Tbsp sugar (15 ml) Sugar; water to cover Water; 1/8 cup Cornstarch (30 ml) Cornstarch; about ½ scallion (5 g) Scallion; about 1 clove (5 g) Garlic; 1 Tbsp white pepper (15 ml) White Pepper

Independent adaptation of a publicly published Renhe Guan Kitchen recipe. Not affiliated with, sponsored by, or endorsed by Renhe Guan Kitchen.

STIR-FRY SAUCE · STIR-FRIED EEL OR SEAFOOD

In the published recipe, this is the stir-fry sauce for stir-fried eel with wild rice stem (jiaobai).

Renhe Guan's seasoning for jiaobai eel stir-fry.

On the jar

JIAOBAI EEL

Method: stove
Yield: about ½ cup
Ingredients: 9

Stove sauce. Cook from the recipe

Ratio

Shaoxing 30 mlDark Soy 23 mlLight Soy 15 mlSugar 15 mlCornstarch 30 mlWhite Pepper 15 ml

Ingredients

Shaoxing1/8 cup Shaoxing wine (30 ml)
Dark Soy1.5 Tbsp dark soy sauce (22.5 ml)
Light Soy1 Tbsp light soy sauce (15 ml)
Sugar1 Tbsp sugar (15 ml)
Waterwater to cover
Cornstarch1/8 cup Cornstarch (30 ml)
Scallionabout ½ scallion (5 g)
Garlicabout 1 clove (5 g)
White Pepper1 Tbsp white pepper (15 ml)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Get Jiaobai Eel Stir-Fry Seasoning + 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

Jiaobai Eel Stir-Fry Seasoning 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 · 3 stars · 5 national awards

Pad See Ew SauceNATIONAL AWARD WINNEROn the jar: PAD SEE
Rice Wine Pan SauceNATIONAL AWARD WINNEROn the jar: SHAKING BEEF
Soy Sake Mirin MarinadeNATIONAL AWARD WINNEROn the jar: SOY SAKE MIR
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

Renhe Guan kitchen (人和馆). Shanghai benbang. Cited awards include: Michelin 1* (Renhe Guan, Shanghai).

Originally published as Jiaobai Eel Stir-Fry Seasoning (+响油).

Adapted from a Renhe Guan kitchen (人和馆) recipe (Renhe Guan kitchen / The Paper 淘最厨房).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

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 Renhe Guan kitchen / The Paper 淘最厨房 (published as “Jiaobai Eel Stir-Fry Seasoning (+响油)”). Full citation lives in Provenance.

Companion jar