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
Is that really a tablespoon of white pepper? Seems an awful lot…
Hi Dan! By the time the sauce is thinned for cooking and tossed through a stir fry, you can barely taste it 🙂 Feel free to reduce it if you want! White pepper is an essential ingredient in Chinese cooking 🙂
Thanks Nagi -will try exactly as is … can always be thinned out in the cooking! 🙂
The white pepper ruined the flavour! will try again without and see how it goes
I’m sorry you thought that. I find that you can’t actually taste it!
perhaps white pepper isn’t as strong in the region u are purchasing it, here in Chile it certainly was very overpowering at such quatitties.
I’d really like to know where you got the square jar? It’s very unique and i’d love to use it for my squce.
Hi Shay! It’s just an empty jar from a sauce or condiment I got from the supermarket!!! 🙂
This is a keeper. I bought veggies that were already cut up for stir fry, they sliver the carrots so they cooked up in the same amount of time as it cooked for the chunkier mushrooms. The surprise ingredient in the mix was…..brussel sprouts! My boyfriend loved it! Saving the extra sauce in the fridge for next week’s stir fry!
YEE HAA!!! SO GLAD you enjoyed it Nella!!! 🙂
Chinese cooking wine: is this Mirin or an actual bottle of drinking wine? Thanks!!
Hi Amy! It’s Shaoxing wine (Shaohing, Shaoshing) which is a Chinese cooking wine. It’s different to Mirin and drinking wine. In Australia it’s even sold at major supermarkets now, otherwise, any asian store definitely will carry it!
I cannot believe I am trying this…my husband and I were going to buy take out Chinese food for us and my parents for this Sunday. Somehow I got onto your site and have decided to attempt the chicken chow mein with your “Charlie” sauce. The other items we will order, however, next time I will try using your site for any other items like broccoli and beef…Thanks Martine
Ooh, I do hope you love it Martine!! This sauce is super popular – and in fact, I just did a feature for a magazine on it!!!
I just tried this tonight, and my wife and kids really like it. The only negative feedback I got was the pepper makes it a little spicy. Next time I’m going to use only 1 tsp of pepper. Thanks for the recipe!!
Hi Christopher! Definitely adjust the pepper to your taste, but I really like it per the recipe! So glad your wife and kids enjoyed it!! N x
I stumbled on this recipe on Pinterest couple of weeks back and I have already made dinner twice using it. i used it in fried rice and noodles. Both turned out awesome. Thanks for sharing this recipe.
YAY!! I’m glad you enjoyed it RNJ!!! 🙂
Hi Nagi
I stumbled on your website yesterday whilst googling Chicken Chow Mein recipes and ended up making this sauce. I then followed your Chicken Chow Mein recipe using crushed garlic and finely diced Thai red chilli for the base flavoring… the result was absolutely PERFECT!! Thank you so much for sharing, the sauce was a winner and feeling so pleased with myself, I kept telling my husband that I am an aussie who has just nailed a Chinese dish that actually tasted like it had come from a Chinese Restaurant!! This jar of sauce will now be a staple in my fridge for ever! Thank you again! 🙂
So glad you loved it Georgia!! Thank you for letting me know!! N x
Nagi I keep a jar of your brown sauce in the fridge at all times and use it to make delicious omelettes. I add about one dessert spoon and a bit of your sauce (minus the cornflour) to every two-egg omelette, and toss in a little grated cheese and chopped spring onion as well. The result is the best omelettes I have ever made and it’s all thanks to your sauce. So glad I stumbled across your site. This sauce alone has improved my stir-fry cooking no end so a big thank you from me.
Hi Veronica!! I’m so glad you like the sauce, thank you for letting me know! I love the way you use it in the omelette, I must give it a go myself. I was actually thinking of having an omelette for dinner tonight and I have some of the sauce!!!
Just tried this recipe and was quite impressed. No more buying Maggi stir fry sauces for me!
I’m so glad you enjoyed this Phil!! Thank you so much for taking the time to come back and let me know. 🙂 And HAPPY NEW YEAR!!!
Please sign me up for recipes. Thank you
Thank you so much for this recipe! I have used this sauce many times since I found your recipe and it is wonderful! I am lucky to live near many Asian markets and had no trouble finding the ingredients, only deciding which brand to buy. I look forward to your book featuring Charlie!
I’m so glad you enjoy this Morine!
Hi Nagi,
Thank you for your wonderful base sauce, I made up my own a long time ago but this is much better.
I live just outside of Sydney & have no trouble getting Toasted Sesame Oil @ any of my local supermarkets (usually Ayam brand).
Crystal, I’ve always used “toasted’ for most stirs as it has a greater depth of flavour however, it can be too strong for delicate things like seafood with minimal vegies, so I always keep both in my Asian pantry for any ‘on the fly” cooking and now have 2 base sauces in my fridge, one with “toasted” for general cooking and a modified light version with “normal” for more delicate ingredients :).
WOO HOO! So glad you loved it Lou! Thanks so much for coming back to let me know! N x
Is the sesame oil toasted?
Hi Crystal – I’m not sure! The sesame oil we have here in Australia doesn’t distinguish whether it is toasted or not!
Well, I think a better question would be, is the oil light or dark colored? Or maybe see a photo of some of it in a small clear glass dish or a photo of the bottle? In fact a photo of your ingredients all together before you start your cooking would be helpful to a visual person like me. However, that just may not be your style I realize because your photos are definitely not that pedestrian but very beautiful and stylish! Anyway, I really enjoy your blog. You have a wonderful writing style and your recipes are great. I’m working on getting my own jar of Charlie together!
Hi Crystal! Thanks very much for the suggestion! 🙂 Actually, I’m working my way through my older recipes to provide better instructional photos and even videos for how to use it to make a stir fry! My sesame oil is dark coloured. 🙂
Hi there! two questions. 1. Can I use black pepper instead of white and 2. Is there a wayt to follow you on Pinterest. Can’t seem to do that.
Thanks
Hi Leslie! You sure can use black pepper instead of white 🙂 There is a button on the right with a “P” on it (grey square) and it will take you right to my Pinterest page! N x
Hi, Nagi. Can I substitute cornstarch with tapioca or rice starch? What’s the best ratio? Thank you.
I’m sorry Christine, I don’t know!! 🙁
I made this sauce this evening and then made a stir fry cleaning out the refrigerator for veggies.First I got the Wok really hot with a little oil and seared one pound of pork sliced ¼ inch thick. Then I removed the pork and sautéed some sliced mushrooms until they were nicely browned. Then I added chopped garlic, chopped Jalapeño, and chopped ginger along with one red bell pepper cut into ½ inch squares.. Meanwhile I blanched some sliced carrots, sliced cauliflower, and green beans in boiling water until they were half cooked. Then they were drained and added to the wok. Next I boiled Lo Mein noodles, a scant hand full, in boiling water for 3 minutes. They were then drained and added to the wok along with some chopped green onions.
The result was awesome. Thanks so much for a great recipe!
Thank you Dave! I’m so glad you enjoyed it!!!
Hi again!! I ran right over after reading your stir fry and I’ve made a nice little place in the fridge for Charlie!! Can’t wait to make up my first batch.
Oooh!!! Charlie’s brother – in YOUR fridge!!! I love it!!
After reading your stir-fry post, I wanted to come scope out this tasty sauce out and I just purchased both light and dark soy sauces last weekend! I have all the ingredients except for the wine, which I will get this week. OMG I’M SO EXCITED TO MAKE THIS.
YAY!!! I hope you love it Marissa!! Honestly, I pretty much ALWAYS have a jar of this in my fridge 🙂 I even use it to make Chinese soups!!