This is my secret weapon for seriously fast midweek meals: an Authentic Chinese All Purpose Stir Fry Sauce that takes minutes to make and can be stored in the fridge for weeks. Plenty of flavour just used plain but also fantastic with extra flavourings added, this Stir Fry Sauce is sensational used for both stir fries and stir fried noodles.
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
My Swiss Army knife of Stir Fry Sauces!
Restaurant Secret: you know when you go to a packed Asian restaurant or take out during lunch hour and you’re handed a plate of fresh-out-of-the-wok stir fry 5 minutes after ordering? I hate to disappoint you, but the cooks standing over the flames aren’t throwing together 10 ingredient sauce mixes for every single dish…….What they actually use are ready made sauces as a base, then add additional flavours for different dishes.
These all purpose stir fry sauces are closely guarded secrets of restaurants – you won’t uncover them simply by googling, that’s for sure! Today I’m sharing mine. I call him Charlie (as in Charlie Brown….as in “Brown Sauce”, which stir fry sauces are commonly referred to as). Perfected and tweaked over years, I’ve been loyal to Charlie for a decade (and counting).
The brilliant thing about Charlie is that you make him just by combining the ingredients in a jar, them just store him in the fridge where he’ll happily reside for weeks – months even. Then you simply heat some oil in a wok, throw in whatever proteins, vegetables and noodles you want, then throw Charlie in with some water and he’ll magically transform into a thick, glossy sauce that lusciously coats your stir fry. He’s great plain, but so versatile too – add heat, herbs, fruity sweetness or some tang. I’ve provided some of my favourite variations in the recipe below.
In the recipe below, I’ve provided the basic “formula” for using Charlie and I’ve also written a separate post on how to Build Your Own Chinese Stir Fried Noodles.
Update: At the request of a number of readers, I’ve put together a post with 10 Classic Chinese Takeout Meals using this sauce – meals in a flash!
And it’s as easy as that!
I’d love to know what you think if you give “Charlie” a go! – Nagi x
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Real Chinese All Purpose Stir Fry Sauce (Charlie!)
Ingredients
- 1/2 cup light soy sauce (Note 1)
- 1/2 cup oyster sauce
- 1/4 cup Chinese wine (or dry sherry) (Note 5)
- 1/4 cup cornstarch / cornflour
- 1 tbsp sugar
- 2 tbsp sesame oil , toasted
- 1 tsp ground white pepper (I sometimes use 1 tbsp, I like the spiciness!)
Instructions
- Combine ingredients in a jar and shake to combine. Store in fridge and shake before use.
Amount to Use (Note 6):
- Stir Fry: I use 3 tbsp Stir Fry Sauce + 6 tbsp water to make a stir frying for 2 people using around 5 cups of uncooked ingredients (proteins + vegetables).
- Noodles: I use 3 tbsp of the Stir Fry sauce + 5 – 6 tbsp water to make a noodle stir fry for 2 people using around 7 cups of the combined stir fry uncooked (vegetables – packed, proteins + noodles – if using).
- By weight (Noodles & Stir Fry): Around 3 tbsp Stir Fry Sauce per 1 lb / 500g of combined ingredients (proteins + vegetables + noodles if using) plus 1/3 cup water.
To Use:
- Heat 2 tbsp oil in wok over high heat.
- Add your choice of Base Flavourings – fry for 10 seconds or so to infuse oil.
- Add stir fry ingredients in order of time to cook (starting with ingredients that take longest to cook), leaving leafy greens, like the leaves of bok choy, until when you add the sauce (otherwise they will wilt and overcook).
- Add noodles (if using), sauce and water, your choice of Additional Flavourings and any leafy greens.
- Gently toss to combine and to let the sauce cook for around 1 minute. The sauce will become a thick, glossy sauce that coats your stir fry.
- Serve immediately with rice – or for a low carb, low cal option, try Cauliflower Rice!
Base Flavourings
- Garlic, minced or finely sliced
- Ginger, minced or finely sliced
- Fresh chillies, minced or finely sliced
Additional Flavouring Suggestions
- Sriracha, Chilli Bean Paste or other Spicy addition
- Sweet chilli sauce
- Substitute the water with pineapple or orange juice
- Rice vinegar – for a touch of tartness
- Fresh cilantro / coriander leaves, or thai basil – for freshness
- Garlic or ordinary chives, chopped
- Pinch of Chinese five spice powder
Hi Nagi! I noticed that my oyster sauce has MSG. Is there something that I can substitute for it? I love all of your recipes that I’ve tried. Thank you!
Thank you Nagi, for this Amazing sauce. I didn’t have wine or oyster sauce so I doubled the soy and apple juice. My family wants me to market this “phenomenal” sauce. My niece’s name is Charlie so we renamed it Mulan sauce because it’s versatile, reliable, and has a heck of a kick! My husband added rooster sauce to his and calls it Mushu sauce. Thanks again, now my whoke family thinks I am an expert with stir fry!
I love this!!!!! ❤️
Hi, just made the stir fry sauce by your recipe. Loved it! Super easy and tasty. Substituted oyster sauce with hoi sin, and sherry with mirin. Added sriracha, garlic and splash of japanese vinegar. Was delirious. And most importantly super easy and super quick. Thank you very much for your recipe!!!!
Sounds fabulous Lina – I’m so happy you love it! – N x
First off, I just adore your recipes, especially “Charlie”! Keep up the good work!
Just a question, have you ever put dried ginger powder in Charlie? I forgot to add strips of ginger to my stir fry yesterday, and I could tell something was missing. I went through it in my head, and realized I had forgotten to add ginger. It so happens I have a new big bottle of ginger granules (purchased to make home made tiger balm) and so was wondering if you had a suggestion of how much to add to a batch of Charlie. I know fresh is best, but since I do have a big bottle of ginger powder to use, thought I would try it out in Charlie.
Hi Sarah, I’m so happy you love my recipes! I haven’t added ginger to Charlie but that’s a great idea! I usually add Charlie as a base to so many dishes (some which don’t use ginger) so I leave it out. However, try adding half a teaspoon and see how that goes! Love to know what you think ❤️
I made “Charlie” yesterday and used it for a basic stir fry with chicken, noodles, and veggies. This is the flavor I have been trying to achieve for years. My daughter and two of her little ones loved it and wanted seconds. I was able to make cabbage, carrots, and onions appealing to my granddaughters. This will always be in my fridge from now on. Thank You
Sounds like you nailed it Troy! Well done!!!
hi nagi
is it ok to use amontillado or is it too sweet, also does it affect the storage time limit in the fridge
I honestly haven’t tried it – but would love to know if it works!
Do you use a metric 20ml tablespoon or US 15ml ?
Thanks
Hi Kiki! Actually, metric tablespoon is 15 ml as well in most countries 🙂 Australia is the exception where officially, it’s 20 ml for 1 tbsp but actually nowadays, it’s more common for 1 tbsp measures to be 15 ml. Very irritating! For this recipe, I honestly can’t tell the difference between making this with a 20 ml or 15 ml tablespoon, so use whichever one is within reaching distance! N x
This looks great–I’m excited to try it. One question: is the sesame oil toasted or plain?
Hi Loralyn, I’ve updated the recipe to say toasted ☺️
Hi Nagi.
How do you toast sesame oil??
Hi Chris, you can buy toasted or regular sesame oil ☺️
I Have been using a sauce like this for many years. I little Japanese lady taught me how to make it. I use to mow her lawns and she always had something for me to eat when I had Finnished. She spoke a little English but that did not matter as her food did all the talking. It was a sad sad day when she past away.s Rest in peace dear lady 👃
What a great memory Peter ❤️
I am so impressed with the directions you give with recipes ie the Chinese wine .I cook a lot of Asian dishes I use a big variety I have a Asian for on my fridge that is packed to the max but have never bought the wine ! Must make a trip to Asian store your directions made me a believer ,thanks Nagi give Dozer a peck for me .
Oh it’s an absolute must! You won’t look back!
Hello, Nagi. I seriously love Charlie, and will not be without it. However, I always had trouble with the cornstarch settling in the bottom of the jar. Have learned to make it according to recipe, minus cornstarch until actually using it. Really don;t need if for things like pork fried rice or dipping sauce. But thanks for the recipe, as I keep it in the frig at all times!
Hi Patricia, yes I have the same annoying issue. I keep mine in an airtight jar and just shake shake shake until it has incorporated before using! I’m so happy you love it!
This was so darn good. My husband ate 4 helpings of lo mein noodles. I will recommend this all day long. It is the best I have ever made!
I ended up with just the regular soy sauce, and cooking sherry. Wonderful with velvetized chicken!
I love this stir fry sauce and have made my beloved wife stir fry three time and she smacks her lips each time! This time I cut the broccoli thin and long plus large chunks of green pepper, cauli, zucchini and sliced carrots. Exuberant with garlic and grated ginger in the middle of the stirfry, then 6 tbsp of the sauce works really well for the larger volume I use. I also added 2/3 tsp of flaked red chilies which gave it zing! Thank you so much for helping me cook for my wife after retirement!
I printed out your formula and sauce recipe and taped it inside my kitchen cupboard years ago, and have tried at least 50 other stir fry sauce variations, but I have to say yours is still the best and my go-to whenever I want a guaranteed delicious meal. Thank you for explaining the reasoning behind all the ingredients and cooking steps. You have truly made me a better cook, and a healthier person.
Woah Nicky, what great feedback! Thanks so much!!!!
Thank you for sharing your ‘Charlie’ recipe, but what can I use if I just can’t stomach oyster sauce? Is there a substitute that will work?
Nothing quite compares to oyster but I’ve heard of a mushroom based “oyster sauce” that might make a good substitute. Or you could try Hoisin ☺️
Finally!!! I knew there had to be some well kept secret, I have read so many recipes that all start out the same way and you end up with a dry pile of food that should somehow go on top of rice. Thanks for unleashing the secret, your straightforward portions are also a welcome addition…just chop up things that look like they would be tasty together until you get to 5 cups, and bingo, you are done! Feels like a new day, Thanks!!
👌🏼 I’m so glad you’ve mastered it!
Just made Charlie for the first time last night. Huge success! My picky husband loved it. I fried chicken strips, onion, pea pods and yellow bell peppers then added Charlie. Served with fried rice.
Sounds fabulous! I’m so glad you loved it!
Nagi,
I want to thank you so much for publishing your recipes. I am making a huge recipe of Charlie and giving 1/2 pints of it away to ladies in my church for little Christmas presents this year.
We live in a very rural community in Alabama, and have to drive 60+ miles to eat good Chinese food.
You’re so welcome Pat! This makes a great gift – I’ve gifted it before ☺️
good sauce less fat yet healthy
👌🏼
I just made the Charlie Brown stir fry sauce tonight for the first time. It’s just like my mom’s home cooking. I love it!! Thank you for sharing the recipe.