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
Do you have a recipe for Pad Thai? My son loves that dish.
I sure do! A real hardcore restaurant one and an easy home one, but both very authentic! https://promotown.info/shrimp-prawn-pad-thai-spice-i-am-restaurant-easy-homestyle/%3C/a%3E%3C/p%3E
Hi Nagi,
Tried this and it was really good!
By the way, how long is the shelf life if this sauce?
Again, thank you very much for sharing! 🙂
Hi Rawn! I’ve kept it for up to 8 weeks 🙂 It really just comes down to the shelf life of the ingredients you use and also ensuring you shake the jar to make sure the cornflour doesn’t harden at the base of the jar. I have only had that problem a couple of times but other readers are said that they’ve experience the problem if they leave the jar sitting the fridge, untouched, for ages. 🙂
Hi Nagi,
I love Charlie. Thank you so much for the recipe!
I have to say though, I’ll get a hard brick of starch on the bottom of the jar within 24 hours, fridge or no fridge, and it’s always a pain… is there anything that would help dissolve it better? Maybe heating the starch with the soy sauce (and adding the other ingredients later)? Adding the starch later would sort of defeat the purpose of a readymade sauce…
Yikes, what a pain! I’ve only had 2 other readers out of the 400 messages here with this problem and I honestly don’t know why it could be. Yes it’s a pain! It happens to me if I leave it for a week+ without shaking the jar. All I can think is that it may have something to do with the freshness of the cornstarch (you know how it can get lumpy if it’s old or moisture gets into the jar?) or the oyster sauce was not as thick as it should be (which is key to getting that cornstarch dissolved and dispersed throughout the sauce and keeping it suspended so it doesn’t settle on the base of the jar). Oh, and my other tip is shaking it SUPER well, to get that cornflour really dispersed throughout. I’ll do some more testing to see if doing things like sifting the cornstarch helps (I literally just thought of that). Hope that helps!
Hi Nagi
I now have my own jar of Charlie, thank you, thank you, thank you it makes a stir fry even more quick and easy.
Jo
So glad you find Charlie useful Josephine!! I always have a jar of “him” in the fridge too! 🙂
Hi Nagi, I want to make some more Charlie, but I ran out of Sherry. I have a bottle of Moscato sweet liquor wine that I don’t really like on it’s own, do you think it will be a good substitute for the Chinese rice wine? I’ve read that it’s quite acidic like the rice wine, but wasn’t sure. What do you think?
Thank you so much for reading our mail. You must be really busy.
Hmm! Moscato?? It’s quite sweet to my knowledge! Cooking wine is not as sweet. But thinking about it….I think it will work. Liquors of all type make amazing sauces and the Chinese wine in this is an accent flavour, not a main flavour. Definitely leave out the sugar though! I am quite confident it will taste great – albeit probably a bit sweeter!
I’m not sure what is Chinese wine/ Chinese cooking wine. Can you give me a brand or something to tell what I should look for?
I have Googled it but confusing information for me.
Thank You
Janet
Hi Janet! Are you in Australia? This one from Woolies works just fine! https://www.woolworths.com.au/shop/browse/pantry-international-food/asian-food?name=pandaroo-ingredients-chinese-cooking-wine&productId=702357
Hi Nagi,
Been using ” Charlie” for a few months now, love it with our stir fry’s. I find the corn starch ( brand new box) goes very hard after a couple of months, hard to loosen from the bottom of the jar. So what I do now is I mix all ingredients except the corn starch. When I prepare a meal, I mix 1 table spoon corn starch in 1/2 cup warm water and add my 3 table spoon of “Charlie”. Works well this way, no hard corn starch.
What a great tip Bill, thanks! I must admit I haven’t kept Charlie for more than around 6 – 8 weeks so I don’t experience that problem. I must add that tip, thanks! 🙂
Hi Nagi – I am allergic to oysters and all other shellfish. I know – what a bummer, right? Is there anything else that I for your advice :)could use instead of the oyster sauce to make ‘Charlie’? Thanks in advance!
Hey Frannie!
Same poblem here. I use vegetarian “oyster” sauce instead! Been said that it taste the same by real oyster sauce users. 😉 Here’s a link:
http://www.messyvegetariancook.com/vegan-alternatives-to-fish-sauce-shrimp-paste-and-oyster-sauce-in-thai-cuisine/
My friend who runs a Chinese food blog (she’s Chinese living in the states!) created a vegetarian sauce 🙂 -> http://omnivorescookbook.com/homemade-vegetarian-oyster-sauce/
Hi Frannie! Yes what a bummer but love that you seem to have the right attitude towards it! I know someone who is just a downright grump about all her allergies – no fun! Hoisin sauce is a great substitute. You’ll get a slight five spice powder flavour in the sauce but other than that, the overall sauce flavour is very similar. However ,the best would be if you can get to an Asian store and get a sauce called (obscurely) “Sweet Bean Sauce” or sometimes just “Sweet Sauce”. It is a soy bean based sauce that is flavoured and is sweet, it’s very similar to oyster sauce but made from soy beans. Hope that helps! Oh – and you can see a pic of the jar here -> https://promotown.info/chinese-pork-mince-with-noodles/%3C/a%3E%3C/p%3E
Thanks so much for your reply, Nagi! I am headed to the Asian market today anyway, so I will add your suggestions to my list. And now I know why I sometimes have a reaction to some of my favorite Thai and Chinese foods. I had no idea that the use of oyster sauce was so prevalent.
I’m looking forward to making some of your top 10 recipes with Charlie – love your blog, it has been such a help to me with eating better, and now food allergy-free 🙂
Thanks again, and happy cooking!
Frannie
Hello, I was wondering what type of sesame oil I should use? I have some Kadoya toasted sesame oil, but it’s really strong. Should I be using white sesame oil? Thanks for the great recipes!!!
Hi Steve! Yes toasted 🙂 Yes it is strong but don’t worry, the other flavours in this are stronger! If you want less sesame flavour there is no probs reducing the amount you use. 🙂
How long will this last in the frig?
I’ve kept it for up to 8 weeks, but please ensure the ingredients you use has a suitable shelf life 🙂
Hello,
Has anyone tried using Coconut Amino’s instead of Soy Sauce? I love the recipe but there is ALOT of salt in it. So I am looking for ways to bring the sodium down, Low sodium Tamari might work? Also do you know of any good Low/lower sodium Oyster Sauce alternatives?
This is a GREAT recipe if sodium is not a concern I like using it with Miracle Noodles to make a low calorie Chow Main.
Hi Scott! This sauce in itself is high in sodium but only a bit is used per serving! 🙂 I haven’t tried this with the subs noted above BUT you can definitely make this with any low sodium versions of any of the ingredients. 🙂
today a miracle happened my four children all finished their stir fry and I didn’t have to make four different sauces thank you Nagi they all have very different palettes and Charlie with a bit of garlic and a drizzle of honey pleased them all you have made the life of a busy mum just that little bit easier again Thank you
I love hearing that Tara, thank you for letting me know!!! (PS You haven’t really made FOUR different dinners have you????)
Hi Nagi, I’m wondering if black pepper can be used instead of white?
Hi Donna – yup! Just that there will be black bits visible in the sauce 🙂 Same taste!
Is Shao Hsing Rice Wine ok to use?
Yup! That’s exactly what Chinese cooking wine is! N xx
Would fish sauce be a good alternative to soy sauce?
Hi Tammy! Yes you can but it will give it a slightly more Thai-like flavour. Also because it is stronger, reduce by 1/4 of the soy sauce amount required in the recipe. 🙂
I have been looking for a good stir fry sauce for years, and I’ve finally found it. Thank you for this Nagi, my quest is over. I followed the recipe exactly, opting for just one teaspoon of white pepper, which turned out to be just right for me.
I’m glad you enjoyed it Toni! Thanks for letting me know! N x
This is exactly what I was looking for, but I have a couple questions:
I just so happen to have some fish sauce in my cabinet (no oyster sauce)– Can I sub the fish sauce for oyster sauce?
Also, I know you said the best subs for the chinese wine are either sherry or sake, but can I sub just regular old white or red wine? (it is difficult to find asian ingredients in my small town. i could easily get sherry probably, but i don’t really use it for anything else).
Hi Jennifer! Unfortunately not, fish sauce is quite different, not as thick, not sweet at all and much saltier. Also white or red wine won’t work either, sorry to say! Dry sherry is the best. 🙂 And I promise oyster sauce is work hunting down, it is a magic ingredient for Chinese cooking, flavour loaded!
Thanks for replying so quickly! I will definitely have to make it a point to find some oyster sauce then so I can try Charlie soon. Unfortunately for tonight, I will have to go in a less authentic direction.
I’m in love with Charlie!! It’s just the sauce I have been searching for all my life (or at least the last few years).
I have often wanted to recreate good Chinese sauces. Charlie is perfect and loves accessorising with chilli, garlic, ginger, anything. It’s even good on its own if you’re cooking for fussy eaters who do not like spice.
15 mins is all you need to create a different meal every evening.
Thank you so much for sharing this Nagi. I look forward to trying some of the other recipes on your beautiful website.
I’m in love with Charlie too! Thanks so much for your lovely message Bill, so glad you enjoyed it! N x
Many recipes I’ve looked up used dark soy sauce with light soy sauce, so I was curious why you choose to use all purpose soy sauce with the light soy sauce. How would you say it differs in flavor? Also, could you explain the reason for the corn starch? Is it just to thicken the sauce? Thanks so much for your post!
Hi Monica! I use all purpose soy sauce instead of dark because I find a) the flavour of dark is more dominant which makes this sauce more soy-saucy, whereas by using all purpose, it remains with the same level of saltiness but less dominant soy sauce flavours, making it a great base to add other flavourings. And b) it makes the colour of the sauce very dark. Some stir fry sauces are supposed to be dark, but for an all purpose sauce, I like it to be more light coloured. But you can totally use dark if you want! And yes the corn starch is to thicken the sauce so when you add water into the stir fry, it makes it thicker and coats the ingredients beautifully! 🙂 N xx
Thank you for this!
I made the hoisin version (because it was what I had) and absolutely loved it!
After this batch of Charlie is used up, I can’t wait to try the regular version!
I’m so happy to hear you enjoyed this Gerard! Thanks so much for letting me know! N x
I love love love your recipes!
Made the chow mein froze in portions still enjoying !
Thanks Wendi! I’m so glad you’re enjoying them! N x
I couldn’t figure out how to just leave a comment myself, so I am leaving it on your most current response. What would you suggest if all you had was the light soy sauce? All I have is usukuchi soy sauce.
Hi Eric! Just using light soy sauce will be fine 🙂 N x
Thank you Nagi. Last night I finished off the first bottle I made from your recipe. Today I am making another. I don’t have much time to make dinner most evenings. This is now one of my go to “secrets.” Last night we had beef, broccoli and cashew stir fry. The sauce made it perfect!
I’m so glad you like my Stir Fry Sauce Beth! Thanks for letting me know! 🙂 N x
Thank you Nagi!
I have been trying your recipes for a while now, they are all authentic and fast as promised – this sauce it’s fantastic!
Hi Jamie, I’m so glad you like Charlie, thank you for letting me know! ❤️ N xx