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”!

A real Chinese All Purpose Stir Fry Sauce that takes minutes to make and lasts for weeks. Perfect standby for fast meals! recipetineats.com

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.

Guide to make your own stir fried noodles plus my secret Real Chinese All Purpose Stir Fry Sauce. recipetineats.com

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!

Restaurant Secret: Real Chinese All Purpose Stir Fry Sauce you can make in 2 minutes and store in the fridge for when you need it.

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!)

Author: Nagi | RecipeTin Eats

Prep: 2

Total: 2

Noodles, Stir Fry

Asian, Chinese

4.94 from 294 votes

Servings 1/2 cups

My secret weapon for mid week meals – an All Purposes Chinese Stir Fry Sauce, a versatile base that makes a wonderfully glossy sauce for any stir fry, including stir fried noodles. Affectionately named Charlie (read in post for why!), store him in the fridge and he'll be there when you need him. Just add water!

Makes 1 1/2 cups of sauce which is enough for around 12 servings.

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

Recipe Notes:

1. Light soy sauce is lighter in colour that the more common dark soy sauce, but it is actually saltier. The main reason for using light soy sauce in this recipe is so the colour is not as dark. Substitute with all-purpose soy sauce.

I use Lee Kum Kee and Pearl River brands for the light soy sauce.

2. Noodles type – If using dried rather than fresh noodles, add a few extra tablespoons of water. The reason for this is that dried noodles, even after cooking them (usually just by covering them in hot water in a bowl), absorb more liquids than fresh noodles. So you need more liquid to have a saucier finish.

3. Vegan – To make this sauce vegan, substitute the oyster sauce with hoisin sauce. This gives the sauce a slight Chinese Five Spice Powder flavour which is thoroughly authentic!

4. Storage – This will last for weeks and weeks, depending on the expiry date of the ingredients you use. There is nothing in this that will go “off”, so just check the expiry date of the ingredients you use in this, at use that as a guide. I usually use mine in about 4 weeks, but it will definitely last longer.

If you have it in the fridge for ages untouched, then you will need a butter knife or something to mix up the cornstarch that will settle and harden in the bottom of the jar.

5. Chinese Cooking Wine (Shaosing / Shaoxing wine) – this plays an important part in giving this sauce depth of flavour so it tastes like the sauce you get at Chinese restaurants. Without it, the sauce will lack “something”. It’s a cooking wine sold at supermarkets in Australia in the Asian section but much cheaper at Asian stores – here are the bottles I use. It has a very long shelf life – years and years (and it’s used in 99% of the Chinese recipes on my site). Read more about Chinese cooking wine here.

Best substitute is dry sherry, followed by Mirin or Japanese cooking sake. If you use Mirin, leave out the sugar in the recipe.

However, for those who cannot have alcohol, apple juice or grape juice is the best substitute. Otherwise, chicken broth/stock, as a second fall back, with 2 teaspoons of white wine vinegar + 1/2 tsp sugar.

IMPORTANT: If you use a sub, then the shelf life of the sauce will be determined by the shelf life of what you use as the sub.

6. These quantities make stir fries that are nicely coated with sauce, but without pools of sauce. The stir fry is saucier than the noodles, so it soaks into the rice. With the noodles, the sauce clings to it really well so you don’t need pools of sauce. If you want more sauce, increase the amount of Stir Fry Sauce used with double the amount of water e.g. If you add 1 tbsp Stir Fry Sauce, add 2 tbsp water.

7. Nutrition per serving (1 1/2 tbsp used per serving for a stir fry)

Nutrition Information:

Serving: 18gCalories: 34cal (2%)Carbohydrates: 3.7g (1%)Protein: 0.6g (1%)Fat: 1.7g (3%)Polyunsaturated Fat: 1.7gSodium: 504mg (22%)Sugar: 0.9g (1%)

Keywords: stir fry sauce

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

1,116 Comments

Tanja says

April 3, 2016 at 10:42 pm

I’m gonna try this sauce out tonight, but I don’t have the white wine, can I make it without it? ?

- Tanja says
  
  April 4, 2016 at 6:49 pm
  
  Because of the time difference (I’m in Denmark, Europe ?), you weren’t able to reply before our dinner time, so I actually went ahead and made Charlie without the Chinese wine or Stock and it worked just as well. Not as much flavour to it as I would bet there is with the missing ingredients, but my 3 yo fussy eater scuffed it yay ? Next time I will make sure to make it with the Chinese wine ?? Tonight we will be trying out your Spicey beef Hokkien noodles! Loving your blog ?
  
- Nagi says
  
  April 4, 2016 at 9:05 am
  
  Hi Tanja! Yup, just use chicken or vegetable broth 🙂
  
Leigh says

March 16, 2016 at 3:36 am

Hi, this looks amazing and I can’t wait to try it! I must admit that I get really confused with all of the types of soy sauces that are out there. I have a bottle of ‘black soy sauce’ (I think the healthy boy brand) from my local Asian market. Would that work in place of the dark soy sauce, or should I look for the Lee Kum Kee brand when I go to pick up the Chinese wine?

- Nagi says
  
  March 17, 2016 at 11:00 am
  
  Hi Leigh! I just did a quick google and yes, I think it will work just fine. It’s pretty close to the dark soy!
  
Judy says

February 29, 2016 at 4:09 pm

Sooo excited to try this tomorrow! Looking forward to LOTS of memorable meals together. ?

- Nagi says
  
  February 29, 2016 at 5:11 pm
  
  You will, you will!!! Charlie will be your new bestie in the kitchen! 🙂
  
Maggie says

February 26, 2016 at 6:55 am

Hi!

I can’t eat sugar and was wondering if this sauce can be made without it or if you recommend another one that I can keep in the fridge and use it when I need to?

- Nagi says
  
  February 26, 2016 at 12:17 pm
  
  HI Maggie! Is it all forms of sugar you can’t have? If so, I don’t think this sauce is for you unfortunately as there is also sugar in oyster sauce and even in the Chinese wine 🙁
  
Gee says

February 23, 2016 at 1:29 pm

Hi Nagi, you’re so awesome for sharing this!!! God bless your dear heart 🙂 The name is so cute: Charlie for Charlie Brown for a brown sauce and I’m in bed giggling *LoL* I like how I can build on this and I have all kinds of ideas now 🙂 THANK YOU SO MUCH !!! 5×2=10 Stars Woo-Hoo 🙂

- Nagi says
  
  February 24, 2016 at 7:36 am
  
  Thank you Gee! I’m glad you don’t think I’m a WEIRDO for naming my sauce!! BA HA HA!!!
  
Chelsey says

February 17, 2016 at 12:48 pm

I haven’t had a stir fry in a while! Thanks for the recipe 🙂

- Nagi | RecipeTin says
  
  February 17, 2016 at 6:09 pm
  
  No worries Chelsey!! Nx
  
Cathy says

February 15, 2016 at 10:02 am

Hi Nagi !!!

Would this be the same sauce used to make Asian vegetables?

- Nagi | RecipeTin says
  
  February 16, 2016 at 8:21 am
  
  Hi Cathy! Yup, it sure is used for Asian vegetables! But I also have the Chinese restaurant Chinese Broccoli with Oyster sauce recipe on my blog!
  
Phil Lennox says

February 11, 2016 at 9:42 pm

Hi Nagi,

I love your recipes!! In this all purpose chinese sauce could I add MSG and if so how much should be added?
I bought your chicken wings eBook yet to try the recipes but like you I’m wing crazy lol.
Thanks for sharing your wonderful recipes!!

Have a nice day Nagi

Phil

- Nagi | RecipeTin says
  
  February 12, 2016 at 6:22 pm
  
  Thanks Phil! I hope you enjoy the book, fell wing-lover! 😉 I’m sorry, I don’t use MSG in my recipes specifically, I suggest adding a dash or two when using the sauce!! 🙂
  
Sip and Spice says

February 11, 2016 at 6:46 pm

What a wonderful idea! I stir-fry around twice a week and I never thought of having an all purpose sauce already prepared, ready to go.

Best thing about this is one can tailor the recipe to one’s tastes and preferences.

I will have both Oyster sauce and Hoisin in mine 🙂

Cheers for a wonderful idea Nagi.

Ronnie B.

- Nagi | RecipeTin says
  
  February 12, 2016 at 6:21 pm
  
  That’s exactly ON POINT!! 😉
  
Barbara Jackson says

February 11, 2016 at 5:09 pm

Thank you so much for this, I’ve been searching for something I can use as a basic stir fry sauce for ages!

- Nagi | RecipeTin says
  
  February 14, 2016 at 7:32 pm
  
  I hope you love it as much as I do Barbara!! 🙂
  
Brittney says

February 11, 2016 at 10:44 am

Thank you for sharing! I have been looking for something like this for years! Just finished our first stir fry with your sauce, 5 star! Thanks again!

- Nagi | RecipeTin says
  
  February 11, 2016 at 5:16 pm
  
  Woo hoo! Glad you liked it Brittney! 🙂
  
vicki says

February 11, 2016 at 10:15 am

Hi there. was wondering what brand of chinese cooking wine you use?

- Nagi | RecipeTin says
  
  February 11, 2016 at 5:15 pm
  
  Hi Vicki! This is the one I use – I get it from Chinese grocery stores and it costs about $1.50 for a big bottle 🙂 https://www.google.com.au/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&ved=0ahUKEwiT8a3Eh-_KAhUHW5QKHcBiCcIQjBwIBA&url=http%3A%2F%2Fwww.foodsubs.com%2FPhotos%2Fchinesericewine.jpg&psig=AFQjCNGv8k6KJp4xm5ouy1WUOfF–Nq-bQ&ust=1455257503461487&cad=rja
  
Cyd says

February 9, 2016 at 12:14 pm

Cannot Thank you enough for sharing this. I have been looking for the perfect make ahead stir fry sauce FOREVER! You are very kind to share it.
Could you possibly share the difference between oyster sauce and hoisin sauce since I noticed that you mentioned hoisin could be used in place of the oyster sauce – I had always thought you needed both.
Thank you!

- Nagi | RecipeTin says
  
  February 10, 2016 at 11:50 am
  
  Hi Cyd! So glad you enjoyed this! Hoisin sauce has Chinese five spice in it. Oyster sauce is more neutral for the purposes of this all-rounder sauce. 🙂
  
Gee Gee says

February 1, 2016 at 4:47 am

I have used this stir fry sauce many times and it is GREAT! As instructed, I made a jar of it and leave it in the refrigerator, using it as I need it. Makes meal prep so much faster and easier. I always use it on the stir fry noodle dishes on your site, but last night I used in as the sauce for stir fried eggplant and tofu – just added a little Sriracha for some heat. It turned out great. I am learning that any recipe from Nagi is a winner! Thank you so much for such another great recipe!

Gee Gee says

February 1, 2016 at 4:17 am

I have used this stir fry sauce many times and it is GREAT! As instructed, I made a jar of it and leave it in the refrigerator , using it as I need it. I am learning that any recipe from Nagi is a winner! Thank you so much for such a great recipe!

- Nagi | RecipeTin says
  
  February 1, 2016 at 7:13 pm
  
  Awwww, thank you Gee Gee, you’re so kind! Glad you like it!!
  
Ed says

January 27, 2016 at 9:45 am

Hi Just curious how long this will last in the fridge before it spoils?

- Nagi | RecipeTin says
  
  January 27, 2016 at 7:17 pm
  
  Hi Ed! I’ve kept it for around 6 to 8 weeks and it was fine! Just check the used by date of the ingredients you use – the sauces. 🙂
  
Rebecca says

January 27, 2016 at 8:24 am

Can you recommend a good wok for a glass top stove?

Agnieszka says

January 25, 2016 at 6:39 pm

Hi, thanks for the base sauce recipe, I think I need to adjust amount of rice wine in it as it is slightly strong for me in smell and flavor, but other than that I love your sauce. I would like you to ask if you can post how to make sweet and sour sauce and lemon sauce. I don’t think they are made based on Charlie?

- Nagi | RecipeTin says
  
  January 25, 2016 at 8:20 pm
  
  So glad you enjoyed it! 🙂 I’ve actually shares a sweet and sour sauce recipe 🙂 A chicken one. Lemon is on my list!!
  
David Ziglin says

January 23, 2016 at 5:29 am

Cannot wait to try Charlie. My sauces are always watery and do not coat. Fingers crossed.

- Nagi | RecipeTin says
  
  January 24, 2016 at 11:32 am
  
  This one is definitely not watery, you’ll find it coats the stir fries beautifully!!! 🙂
  
Faye says

January 22, 2016 at 9:09 pm

OMG! Thankyou so much for sharing this recipe. I just finished making chicken stir fry with it and I swear I have tasted this at restaurants before. I used garlic as my base and it turned out fantastic. This is a sauce that will become a permanent fixture in my fridge. I have looked so long for something like this. I can not thankyou enough. God love you for sharing.

- Nagi | RecipeTin says
  
  January 24, 2016 at 11:25 am
  
  So glad you liked it Faye! Thank you for letting me know! N x