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
What can I use instead of Base Flavourings? I am thinking you are referring to a bouillon which has too many chemicals.
Hi Tami! You can just skip the base flavourings if you want, the sauce has enough flavour as it is!
Hi Nagi! What would I need to add to this sauce to create the sweet spicy garlic sauce that I buy at my local Chinese take out place? I just buy the sauce and make my own stir fry, but I’d like to make my own.
Hi Rita! More sugar + garlic + sriracha or other chilli paste 🙂 Just add it when making the stir fry and adjust as you to taste!
Hi, Nagi, I just found your website today and I can’t wait to try your Charlie sauce! However, I live in the United States (Tacoma, Washington) and I haven’t a clue what Chinese cooking wine is. We do have Asian food markets here, so I can probably get it, but I have no idea what I’m looking for…I don’t want to use saki, which I love, because I found out I’m allergic to rice!!!! Is Chinese cooking wine also rice based? Is there a brand I can look for? Thanks so much, and I’m looking forward to checking out your other recipes. (I love your cooking tips!)
Daphne
Hi Daphne! Unfortunately it is also rice based. 🙂 What about dry sherry? Can you have that?? It is a great sub!
Hi Nagi,
I have only got Tamari soy , wold that be ok also are we using 2×1/4 cups of soy if we have only one brand ??? Cheers
Yes that should work ok Kristine! Slightly stronger flavour, still terrific!
Hi, love the website. Looking to make up a jar of this but slightly confused with the Soy sauce. I tend to use Chinese brand soy sauces which are labelled as Light and Dark (usually Lee Kum Lee brand). It might be a silly question but would you happen to know if the dark is what you are considering all purpose?
I ask because here in the UK it seems to be the opposite. What we consider just plain old “standard” soy sauce is usually under the Chinese brands classed as light. I’m wondering if there is a difference that necessitates me going out to pick up a bottle of Kikkoman brand. Can you help out a confused Brit please? 🙂
Hi Neil! Using more light sauce will be just fine 🙂 Chinese soy sauces are labelled light and dark, then we also have all purpose soy sauces which are not labelled like that which I call “all purpose”. Using light soy sauce will be just fine!
Thanks Nagi!!!! Made it up using just light soy and used some to cook your Proper chicken chow mein recipe this evening. WOW.
Way more flavoursome than the take away chow mein’s I’m used to. A lovely spiciness from the pepper, subtle nutiness from the oil and sweetness from the oyster and sugar all came through from this sauce.
Now I just have to decide what dish to make next 🙂
So fantastic to hear that Neil, thanks for letting me know! N xx
Hello Nagi
Note 5 you mentioned a good substitute for Chinese wine is apple juice or grape juice. I want to clarify if this is fresh apple/grape juice or any apple/grape juice that we can buy from the grocery stores or supermarket. Many thanks in advance.
Hello Nagi, I really love this sauce and friends love it. I just wondering that if I can substitute something for oyster sauce. Because some friends are allergic to oyster. Would you please give any suggestions? Thank you so much.
There is a vegetarian Oyster Sauce available at some stores otherwise use Hoisin! N xx
Hi Levi! Either will be fine 🙂
Is there a sub for chinese wine?
Please see Note 5! 🙂
I’m so in love with Charlie!! 🙂 Thank you for sharing the recipe with us! It’s so convenient and easy!
Do you know how can I make Charlie to taste a bit like Thai food? Should I replace something with Fish Sauce?
I love that you love Charlie! 🙂 I would sub the light soy with fish sauce and when doing the stir fry, I would add stacks of chilli!
Hi, thanks for sharing your amazing knowledge! Unfortunately I can’t access the Charlie Brown Sauce. Each time I click the links it takes me to the same page. Any ideas on how else to access the sauce recipe as it sounds wonderful. Thanks, Jo
Hi Jo! This recipe is Charlie Brown Sauce! 😉 N xx
Hi Nagi,
I want to print this recipe but the link just brings up a blank page. :-(. Could you check it out. I so love your recipes
Hi Linda! I checked it and it was fine. That can happen if the internet drops out, just need to reload the page. 🙂
Hi, This sauce recipe sounds amazing and want to try it but I need to avoid alcohol, even in small quantities. Wha’s a suitable non-alcoholic substitute please?
Thanks in advance
Hi! Please see note 5 🙂
Hi Nagi,
I’m not sure what happened to my question, but I figured I would try again. You mention Chinese Cooking Wine in Note 5 and Chinese wine in Note 7. Is there just one wine as listed in the ingredients or did I miss something?
Hi Melissa! I answered it below 🙂 N xx
Hi Nagi,
In note 5 and note 7 you talk about Chinese Cooking Wine and Chinese Wine. Are they one and the same or is there something I missed?
Hi Melissa! They are all the same thing – chinese wine, chinese cooking wine, also known as shaoshing wine, xaoshing wine!
Hi could i use rice wine
Yep! Chinese cooking wine is a type of rice wine 🙂 N xx
I am deathly allergic to oysters and anything with oyster parts or the sauce. What can I ;use in place of the oyster sauce in this recipe or can I just leave it out without ruining the sauce?
Fish sauce would be good, too.
Hoisin is a great sub! 🙂
This is a real winner again, Nagi 🙂 I already did three stir fries with it and all have been great. The best thing is that I just used the ingredients I had at home based on your guidelines.
You should make an article about the stir fry technique and how to choose and take care of wok. Hard to not get burnt sticky “something” on it first times and there is no deglazing like when you do braising.
So I tried to to clean it and did scratch the surface of the wok. Maybe it’s because it’s not the right one (seems like stainless steel coated by teflon) or I should just have left it alone to “season” it.
Thanks!
I’m so pleased to hear that Martin! My mother told me never to wash my wok with detergent, just hot water. So it always remains seasoned. My wok is just a cheap one from an Asian store! It was originally grey but the more I used it, the blacker it got. I find that when the sauce is added it “deglazes” any stuck bits, you don’t find that?
There is a real easy way to get around the cornstarch “brick”. No matter what in the initial steps you do, any sauce with cornstarch if it sets long enough will settle out. When you get ready to cook with the sauce, get a bowl with very hot but not boiling water and set the jar of charlie sauce in it for awhile. After the jar has set for awhile in the water, the starch will soften up where it can be stirred easily or shaken up. Doing it this way also doesnt dilute flavor of sauce…..
Grant! Thank you so much for sharing that tip, I will give it a go! because I use or shake mine at least every week, I don’t have this problem but I will leave it in the fridge for a while to test this out!
***** Five Stars (For some reason your comment section wouldn’t let me rate your recipe)
I’ve been looking for an all purpose stir-fry sauce for a long time. I’ve tested quite a few and most weren’t quite there. This one is great! Because I’ve tested so many that were a waste of ingredients, I only made a 1/4 batch of this sauce. I’ll be making a full batch tomorrow! I poured some of the sauce into a pan and cooked it till thick. Then I tossed it with some microwave steamed broccoli (because it was frozen…) and and poured it over brown rice.
I like that your sauce doesn’t have garlic already added to it. I can add it fresh when I want it. I really like how you wrote the recipe to show how versatile it can be with the Base and Additional Flavor suggestions.
BTW using frozen vegetables cooked to a crisp tender stage makes this a serious fast and low fat meal!
I’m so pleased to hear that Bobi, thank you for letting me know! N xx
Hi Nagi
This sauce has made Chinese cooking fun around our house. I’ve tried so many of your recipes and love them all. My go to spot is right here. The family always asks when I’m cooking Chinese or something Asian ” is this from our friend Nagi?” –
Awww I LOVE hearing that Skip! Thank you for trying my recipes, I’m so glad you are enjoying them! N xx
This is brilliant! And to make this ahead to have on hand? I do believe I will happily stir fry more often!
I love your blog so much. 🙂 The first recipe I ever encountered was your easy soft flatbread, and my kids clamor for it every time I grill it up. Now I always visit for more inspiration and delicious recipes!
Thank you for the kind words Andrea! I’m so glad you enjoy my recipes, thank you for reading! N xx