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
Love this sauce! I’ve made it several times in mason jars and use as needed on everything. Sometimes I add extra chilies for the heat, but it’s the best “starter” sauce recipe ever and is easy to morph into whichever plate your making. I just discovered your Thai sauce basic recipe and will make a mason jar of that basic sauce in the morning. I can’t wait to search more of your posts to get much needed help and change from my usual family menu. Thanks so much for your time, effort, patience, and diligence getting your knowledge out to us who love good tasting food. Hilary
I’m so glad you enjoy this Hilary! Thank you for letting me know! N x
Nagi, I just found your site and have been looking through it for over an hour. What a find! You’re doing such a beautiful job– great recipes, great tips and info (especially so! So thorough) and great photography. Can’t believe I didn’t discover you before. I’m signing up!
About this recipe: Brilliant! I have a lovely wok that I’m vowing to use regularly in 2017, but making up a sauce is one of the (pathetic) reasons I haven’t used it much at all. Problem solved! I’ll try this sauce with reduced sodium soy sauce though, as I need to watch my intake. Am wondering if tamari could be substituted as well? Thanks for the tip of subbing hoisin for the oyster sauce for those of us w/seafood and/or (in my case) mollusk allergies!
Hi Marcia, so glad you found me too! Thank you for the compliments! Tamari can definitely be used instead. I do hope you enjoy it! N x
I have searched for years for an authentic Chinese brown sauce recipe. Yours is it! I have made it several times. It definitely compares with the brown sauce from my favorite local Chinese restaurants. A few suggestions: I find that the sauce is too salty if I use Chinese cooking wine. I use Japanese sake instead and can’t tell any difference except for less saltiness. Also, I don’t see any reason to add the water to the sauce at the last minute. I mix it with the sauce in the jar so that all I have to do is shake and pour when cooking time comes. And finally, I am diabetic so I use Splenda instead of sugar, again with no discernible difference in taste.
I’m so happy to hear that you enjoyed it Richard! Thank you for letting me know! N xx
Hello..I’m planning to make chicken chow mein following your recipe but since I’m a muslim i cant have wine or any kind of alcohol so can you suggest something to substitute it..?
Hi Rida! Yup, there sure is – please see Note 5 🙂
This recipe is awesome in how many problems it solves. I have dedicated “Vegans” as well as traditional carnivores coming over for Christmas dinner. We plan to cook a turkey as we have for about 70 years, as the group is heavily waited in white haired seniors. My brain began to hurt from how I would please everyone while necessarily simplifying what had become overly complicated proceedings. This “Charlie” mixture was the answer.
My first trial produced awesome results and I have 8 ounces remaining for the big day. The versatility allows me to sweep the kitchen and cook all available vegetables, decide on beef, pork, shrimp or chicken, or even go vegan.
The plan for this Christmas is as follows: We will cook the turkey, produce the gravy and stuffing and then make the remainder of the meal vegan. Oven roast potatoes and carrots cooked in canola oil, with salt and pepper will be one main portion of the meal, while a vegetable, vegan friendly chow mein, without any meat will make up the rest of the meal.
Imagine if you will, how this sauce will influence my vegetable stir fry, become part of a traditional turkey dinner and please all pallets at the same time….awesome is the only word I can think of to describe it.
I’m so thrilled that you enjoyed it, thank you so much! Merry Christmas to you, and kudos to you for catering to such a variety of diets! N xx
I made this tonight – just the basic Charlie recipe with chicken – and my picky pants son LOVED it. I am dreaming of a big mess of fresh veggies stir fried with the sauce! Thank you!
I’m so glad to hear that you and your PPS enjoyed it Julie! Thanks so much for letting me know! N xx
Can’t wait to try this. What is the name of the wine you use and where would I buy it? Thanks.
Hi Cathy! I use this one from Asian stores: http://www.thegrocer.com.au/shop/shoa-xing-chinese-cooking-wine-2/ or this one from supermarkets: https://www.woolworths.com.au/shop/browse/pantry-international-food/asian-food?name=pandaroo-ingredients-chinese-cooking-wine&productId=702357
Nagi,thanks for recipe for the authentic Chinese stir fry sauce. Best stir fry I’ve ever made, easy,fast and had most of the ingredients in the kitchen except for the wine (sherry). In its place I used pomegranate vinegar, kinda tart sweet but worked well with the other ingredients. Looking forward to trying some of your other recipes.
Best,
Bob Etzler
Fantastic! So glad to hear you enjoyed it Bob, thanks for letting me know! N x
What are the best noodles to use tht taste like the takeout places ?
Hello Nagi,
Does the white pepper make a difference in the flavor compared to black pepper?
Hi Mary! Not much, it is more that in Chinese cooking, white pepper is used because then you don’t see pepper bits in the sauce 🙂
Thank you Nagi:) We all love Charlie.He’s at our table frequently) You are so sweet and kind to reply so promptly,Thank you for that.I have used black pepper in the past,wondered how much of a difference the white pepper makes.
I bring CHARLIE to all of my dinner parties now.:)
Blessings:)
Awww you’re so kind Mary!!! N xx
My question is for the Charlie recipe.Thank you
Hi Korina! Depends what dish you’re after – I have a lot of different noodle dishes on my site, have a browse!
Hi, wanted to know can we keep out Wine or sherry from Charlie?
whats the optional thing we can use?
Hi Julie! I added a new Note 7 for subs 🙂
Hi Nagi,
I cooked stir fry and used “Charlie” last night. I added orange juice- simply devine!!! Would this sauce be suitable to make a satay if I added peanut butter?
thanks again sooo much!
Woo hoo! So glad to hear that you enjoyed Charlie Peter, thanks for letting me know! N x
OK this is what I have been looking for, quite simply the best brown sauce ever. Its simple to make and use. I work from home and have a outdoor wok burner. I make lunch everyday using this sauce with a variety of veggies and leftover meats ( or none) and noodles.
No need to get take out anymore .
Thanks Nagi !
I’m so glad you enjoyed it Anthony! Thank you for letting me know – N xx
First and foremost thank you very much for sharing the recipe for preparing this Real Purpose Stir Fry Sauce. I would like your advise, “Is it secessary to add Chinese Wine or Sherry”. Can this Sauce be used to prepare other Sir Fry Recipes like Chicken with Stir Fry Vegetables.
Hi Hilda! It makes a real difference so I strongly urge you to use Chinese wine or sherry. And yes you can absolutely use it to make other stir fries! The “formula” is in this post 🙂
I am quite new to Asian cooking and am very glad to find this amazing recipe. However is the Chinese wine in the receipt the same as rice wine?
Hi Crystal! Chinese cooking wine is a type of rice wine so whatever you have will be a good substitute even if it isn’t Chinese wine 🙂
Hi Nagi, re the cornflour….is it actually 40grams of cornstarch powder?? This seems a lot. Or is it 1/4 cup of water and starch??? Thanks. Will
Hi Will! Definitely 40g / 1/4 cup cornstarch. Yes it seems like a lot but the way this is used, you only use a tiny amount of this sauce to coat lots of stir fry, so for each batch only a bit of the corn starch is used. 🙂
Wow, this sauce is awesome Nagi. I make it often now. Tastes great and is a real time saver and it’s not bad for you. Cheers?
Isn’t it the best??? 🙂 N xx
Hello, thanks for some great looking recipes! This sauce sounds like a winner. What do you think about subbing sake for Chinese cooking wine? I tend to keep a bottle of sake in the house as I’m a big fan of cooking Japanese food.
Hi Marnie! That is just fine 🙂 Hope you love it!
I do not know how I come to have Nagi Tin Eats in my inbox but I love your recipes and look forward to trying them.
Anon
Thank you for reading Anon! So glad you are enjoying my recipes! N x
Thanks for sharing the idea, that’s pretty interesting. I knew that British Indian restaurants (which I believe are more often than not run by Bangladeshi staff) use a ‘base gravy’ or ‘garabi’ which they add to most curries and then modify while cooking, but I wasn’t aware that Chinese take-aways used the same tactic! It does make sense though (and certainly goes some length to explaining a sub-par Satay I had not too long ago…)
I’ve been making a variant on this for a while already actually, except I was only using light soy, oyster sauce, shaohsing, cornflour and chicken stock (as I mostly tend to do chicken stir-fries). I actually use Lee Kum Kee for the oyster sauce and Pearl River Bridge for the soy, though I haven’t experimented much.
However I was putting it all together every time, not so much making it in advance. Now that you mention it though, there’s not really that much that can go off, so I might definitely try whipping up a batch of this instead.
I’m liking the additional suggestions. Sriracha? Pineapple juice? Sounds interesting!
Hope you do! It really is fantastic!!
Charlie is the talk of our house. I have never been any good at cooking stir fries or noodles but I am now! Used a little liquid smoke in him last night and that added a great note. Looking forward to more vegie recipes, we are trying to lift our vegie game and you never miss, whatever the recipe. Thanks Nagi.
I’m so glad you are enjoying Charlie too Alma, thank you for letting me know! N x
Hi Nagi, I just put this together for the first time and there seems to be a chemical reaction when I added the corn starch? It is still frothing! Any ideas? Still ok to eat? Thanks a lot!
Oh dear! Did you add baking soda instead of cornstarch?? Corn starch definitely should not bubble!