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
Thank you for a great sauce recipe! Have been making it all year and I love it. Really appreciate all the details in your notes, too.
You’re so welcome Kate! Glad you like it! N x
Hi I noticed the Chinese wines you gave a link to, one shows “ contains wheat” does the pandaroo brand have wheat in it also? ( gluten free person 😔)
Hi Nagi! I’ve recently gotten into authentic Chinese cooking, and I have to say your sauce is really amazing! Thanks so much for sharing it. However, I have a problem that others have also mentioned — the cornstarch falls to the bottom of the jar (overnight, not after a period of weeks) and hardens to such a hard consistency that it is virtually impossible to break it up and then shake it back in. Some other commentators have left the cornstarch out of the premade sauce and add it for each use, but I’m having trouble getting the proportion of cornstarch to sauce when using this method. If you were to use 2 tablespoons of the sauce, how much cornstarch would you recommend adding to that? Thanks!
1 teaspoon, more or less per 1 1/2 – 2 Tbsp ”Charlie”
I have made 3 Charlie sauce now… I love it… thanks for sharing it… my dogs name is CharlieBrown 🙂 he is brown too.. lol…I have cooked several of your recipes now and I’m loving them all… I haven’t ever had success with Asian food.. now I’m making it 3 or 4 times a week…🥦🥕🌶
please don’t let CharlieBrown near the stir-fry sauce. I will not let my cats near it either.
I’m glad for your recommendation Peta, and for the recipe Nagi. I will make this tonight.
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Charlie Brown!!! Give him a big hug for me! N x
Hi, I love using this sauce but I can’t see the nutrition panel you refer to in note 7.
I love this recipe! It tastes amazing, my husband and I were bother really surprised and pleased to discover this accurate restaurant quality flavour, so thank you! One thing though, I think the calories are slightly off, I got 53 cal per serving, rather than 34 AND I calculated that using 1 tbsp of sesame oil instead of two (I find it to over powering). I used my fitness pal and the same brands as you but of course it’s always hard to know how accurate the app is even when being as careful as possible, anyway, just thought I’d let you know! But it’s an awesome perfect sauce recipe and I’m making it again tonight 😉
That’s great to hear Indy!! I’ll check the nutrition, it is a bit hard for things like this sauce as there’s differences in brands 🙂 N x
I’m not sure why (tripled checked quantities) but mine always thickens to a paste-like consistency. I’ve learned to keep some water on hand to splash it in as I go. Very yummy though, although my kids think it’s a little salty so I’ll try some lower sodium soy next time. We constantly have a batch of sauce on hand – testament to its versatility and flavour!
Do you mean in the jar before cooking, or once you add it into the pan on the stove??
Once it’s in the pan! It’s got to be the cornflour but I put the right amount in and I use scales. I’m at a loss! ¯\_(ツ)_/¯
Check whether you are using ‘Wheaten Cornflour’ or ‘Maize Cornflour’. I made that mistake once. Cornflour made from wheat will thicken up a lot more….
Hi Steve, you’re right! It’s wheaten cornflour. I’ll halve the quantity and see how that goes. Thanks!
Hi Nagi, someone posted your Charlie recipe on Epicurious but did not give you credit for your recipe…thought you might want to know. https://www.epicurious.com/recipes/member/views/real-chinese-all-purpose-stir-fry-sauce-53092191
Can I make the Charlie sauce without alcohol
Thank you
Hi Nagi
what can i substitute Oyster sauce with? (shell-fish allergy)
thanx
There are no oysters in oyster sauce 🙂
Hi Nagi ,
I love your site,read you everyday! I have been using your “Charlie” for almost a year now. (always keep a jar in the frig.) I leave the cornstarch out so it does not harden at the bottom and just add some with each recipe.
Thanks for all your great idea and love your doggie!
I made the brown sauce and put in refrigerator. All the cornstarch is sitting at the bottom of jar and won’t mix when shaken.
Stir it…
cornstarch hardens when sitting, you can break it up with a spoon and then shake. What I do is make the sauce without the cornstarch and keep it in the frig, adding some when using for a recipe. Don’t know if Nagi would agree, but it works for me and the “Charlie” is delicious.
I have been asked to supply some starch for chineese cooking. Is this the same as corn flour?
yep that’s it!
Such wonderful attention to detail. I wish all recipes were written with your understanding of the information that cooks need to take a recipe and make it their own. Thank you.
You’re so welcome Isabelle! N x
Hi,
I’m hoping to use this as a marinade/glaze on baked chicken pieces.
Do u think it’s suitable?
Thanks
Hi Eugenie! It works great as a marinade 🙂
Hi Nagi, we’ve spoken before in regards to the restaurant copy of their sate sauce. One more great thing is your Charlie sauce. I’ve used something similar in the past, but a beaut enhancement is the addition of 1 teaspoon of Jimmys Satay Sauce and one teaspoon of sesame oil in the mix. It’s not so noticeable as extra ingredients, but gives Charlie a lift that’s hard to put your finger on. Once again I learned this in Harry Quays Chinese Cooking Classes and use it all the time. My friends always comment on how/why my stir fries are hard to beat! I hope you might give it a go, Darryl.
OOH! That is SUCH a great idea! I have some Jimmy’s right now!
As others have asked and you haven’t answered, what is Chinese cooking wine? Please tell us what exactly you use and what exactly Chinese cooking wine is.
Liz – please see Note 5. Thanks
What do you mean by “Chinese wine”? Are you referring to plum wine? Sake (rice wine)?
Hi Amanda! Please see note 5 🙂 N x
Is Shaoxing wine ok? Should I get the light or dark version? thank you!
Hi Nagi,
I would like to cook this chow mein recipient for my daughter’s Chinese themed party, so everyone can have a small bowl each. It will be around 20 people, do you have any suggestions so I get the sauce and ingredients in the right proportions? Would you think making a large quantity the day before and reheating on the stove would taste just as good I would be grateful for any suggestions!
Thanks Teresa
Hi Teresa! Search on my site for Chow Mein then on that recipe, click on Servings and slide until the servings becomes 20. This will change all the ingredients! For that many people, I personally would cook the day before, cover with cling wrap while hot, then once cooled refrigerate then microwave to reheat 🙂 N x