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
Sorry – just read all of your post in full and have seen the sub re the alcohol. Many thanks! 🙂
Ash
No worries Asima! 🙂
Hi Nagi
I would LOVE to try this but cannot have sherry or wine (or anything alcoholic) so is there anything else I can use to substitute the alcohol in Charlie?
Many thanks
Ash
Nagi, thank you so, so, so, so much!!! I have always wished to make delicious Chinese food and now, with your help, I feel I can do that!
I picked out a new home for Charlie, since he is now a permanent resident in my Fridge. It is he 12 oz OXO salad dressing bottle. It looks like it would be perfect, I have been using a mason jar but I tend to get drips with it.
I have made beef with broccoli many times and now chow mein twice, but I used the flat wide noodle and BBQ pork instead of chicken.
Do you have a favorite brand of egg noodle for your chow mein? I did not see any available in 7 oz packages at the store I peruse.
My fiancé said your recipe is the best chow mein he has ever had, anywhere.
Do you happen to have a good sweet & sour pork recipe posted that I have missed somehow?
Anyways, I really appreciate you sharing your recipes with the rest of us, can’t thank you enough!
Thanks again!
YES YES YES!!! I am SO GLAD you enjoyed it, thank you so much for letting me know!!! Re: Chow Mein brand, where do you live? The noodles I use are in this post -> https://promotown.info/chicken-chow-mein/%3C/a%3E And I have a baked sweet and sour chicken (swap with pork) here ->https://promotown.info/oven-baked-sweet-sour-chicken/ I try to avoid deep frying when I can!
You are so wonderful to share a gold nugget- that is what I’ll call this recipe. It is healthier than buying a ready made sauce. Thank you so much.
That’s what I call this too! A gold nugget 🙂 Definitely healthier than buying a ready made sauce but also I promise you, there is no good ready made stir fry sauce in Coles or Woolies that tastes this real!!!
Is Chinese cooking wine the same as rice vinegar?
Hi Suzanne! No it is not 🙂 If you live in Australia, you can buy it at Coles and Wooloworths now in the Asian section, very cool! Otherwise sub with dry sherry 🙂
I hardly ever comment on recipes. I made your stir fry sauce tonight. It is incredible!!!!! I make stir frays from time to time and usually just add this and that, sometimes with good results sometimes so so. This is a keeper for sure. Perfect! So excited that I now have a go to sauce without guessing!
Thank you Linda! I’m so thrilled to hear that you enjoyed Charlie! 🙂 N x
Another “keeper” recipe, now filed away. Thank you, thank you, Nagi.
I hope you enjoy it!!! This one is a big personal fave from my treasure trove! 🙂 N x
Hello
How many tablespoons is the equivalent to 1/4cup?
Also, if i reduce the sugar content would Mirin be a suitable alternative?
Thanks
Hi Richard! It’s 4 tbsp and yes you can sub with Mirin if you reduce the sugar! (You clearly know your Asian ingredients! N x)
Hi ,
Ive just found your site and your “Charlie” sounds. Im not a good cook but ok.
Can I ask you, the measurement 1/2 c. Do I take it as being 1/2 Cup.
Hi Lou! I do hope you try and enjoy Charlie! 🙂 Yes 1/2 c means 1/2 a cup, thanks for asking, I will write it out properly!
Hi Nagi
Just found your site while looking for an all-purpose Asian sauce. I have registered for your emails and want to thank you for the 2 e-books. They look great – can’t wait to try some of the recipes (especially Charlie).
Thanks so much Dee! I do hope you try some of my recipes! 🙂 N x
This is the best recipe! I have tried many others, but this one gives lots of flavour and you can make a large batch and keep it in the fridge! Fantastic! You are now one of my favourite sites to search for recipes. thanks!
Yay! So glad you enjoyed it Maryann, thank you for letting me know! N x
Hi Nagi,
I am in the process of learning Chinese cooking and did a whole lot of shopping of the necessary sauces, including oyster sauce.
I made a stir fried Egg noodle the other day and I thought it tasted ‘Ok’. definitely didn’t taste like the authentic Chinese takeout I get nearby. My fiancé hates fish & sea food, and he hated the very mild oyster smell from the sauce 🙁 .
But I thought it smelled fine.
I am definitely not planning to throw away the 12 bottles of oyster sauce I bought 😀
Do you have any tip to mask that slight oyster smell when I use it in stir fries ?
Thank You
Anu
12 bottles??? OH MY!!! 🙂 If your partner has an aversion to oyster sauce, feel free to reduce it! 🙂
I finally tried this sauce last night with some Beef and Broccoli! So glad I have a lot left. I like it very much!
Thank you Edd! So glad you enjoyed Charlie!!! 🙂 N x
Over the years I have made stir fry several times using the packaged sauce mixes from the grocery store. As good as the flavor was in some of them, I always figured I was getting more than just the flavorings (preservatives, etc.). Recently as part of a change in diet to get away from taking Nexium for GERD, I found that the oriental dishes I tried at home did not give me heartburn. So, I have been eating a lot more. I found your recipe for your ‘Charlie’ and gave it a try a few days ago. I think I have enough for one more stir fry and then I will have to make more!! I absolutely love it!!!
I was unable to find light soy sauce so just doubled the regular sauce and used Japanese rice wine. I have now found a bottle of Shao Sing rice wine and will use that when I make another batch of the sauce – tomorrow.
Thank you so much for your cookbooks and especially for Charlie!!!!
Yay!! I am so glad you love it too Mike, thank you for letting me know! N xx
LOVE Chinese food .
Your recipes sound delicious. Will be trying all of them.
Thank you.
ALL of them??? 😉
Thank you Nagi.
I have never really been able to master a good stir fry sauce… they are either too strong in flavour or tooo something unpleasant.
Tonight I made your recipe – Love it…. and hubby loved it too 🙂
I added Chinese Five Spice and Sweet Chilli Sauce to the mix. I didn’t have sherry but used red wine.
In the pan I added fresh garlic and pickled ginger. This is sure to become one of our regular favourites.
I looked at some of your other recipes and they look great… so I have also subscribed to your mailing list.
Thank you for sharing 🙂 Sue
So glad you liked it Sue, thanks for letting me know! Love the additions to your mix 🙂
I made this today for my sister who just had a baby (and doubled the recipe so she’d have some in her fridge for a second dinner).
It was delicious! I used garlic and ginger for flavoring and used the hoisin option. We had a huge noodle stir fry with loads of veggies and chicken (and I added a little sriracha to my serving)! Fabulous, this will be my new go to!
Awwww HOLLY!! Thank you so much for trying this and I’m SO GLAD you enjoyed it! N x
I have been looking for this kind of recipe for a while, in London there is a restaurant called Wong Kei & I covet the brown sauce they pour on the crispy pork with rice, would this be similar I hope so I live far away from there now.
Thanks you
Hi Andy! I do hope you like it!! 🙂
Hi Nagi
I have been doing this sauce for about 2 months now, at least once a fortnight – the family love it and it’s a great way to get veggies (esp broccolli, beans. sugar snaps etc) into them. It’s just delish. Many thanks!
Tonight I wrote it into my own recipe book – with an acknowledgement to you of course – and just changed the order of the list, to make the use of cups (dry and wet) more efficient. I also for the first time have added the water before saving (refrigerating) …
You might have something to say about adding the water but I can’t see a real problem in terms of the sauce’s survival dates? I don’t know … well, we’ll see …
So I have written (for 900 ml of immediately usable sauce (ie without diluting) :
1/4 cup cornflour (in a 2L jug)
1/2 cup kikkoman (sorry, it’s my favourite – others here in UK seem to me to be very harsh)
Whisk together.
1/2 cup oyster sauce (equivalent is a 150ml jar here in UK) tipped as far as can into mix
1/4 cup Chinese wine (put into oyster sauce jar and shaken to get residue out)
2 tbsp Sesame oil
1 tbsp sugar
Whisk some more – not much.
This makes 300 ml of sauce.
Add 600ml water and decant into a 1 L bottle.
You’ve got 100ml shakeability room, even if you don’t use any sauce as you make it initially. Also more liquid to cornflour ratio, which makes it easier.
I’ll let you know the results of this test!
This is such a good sauce – so good!
Anne
Hi Anne! I’m so glad you enjoy this sauce and I’m honoured to make it into your recipe book! There is no impact on shelf life re: addition of water but the reason why I don’t is because I have a whole bunch of recipes I make using Charlie where I don’t add water, or I add less water. For example orange chicken, honey prawns, mongolian beef, soup bases etc!
Hi,
Thanks for this recipe, it sounds great.
Just wondering if you think it would come out too salty if i doubled the light soy in place of dark? I for some reason only have light soy in my fridge.
Cheers.
Tamari soy sauce is less salty. And I believe it tastes better.
Hi Emma! Unfortunately yes. Just use half the amount of light soy in place of dark 🙂
By White Wine i meant Chinese wine ?
I got it!! 🙂