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
Our go-to magic stir fry sauce. This is absolutely “The One” – never fails to deliver the Wow factor. Instructions and added comments about how to use it are thorough, thoughtful, and crystal clear. We always make a double recipe and keep a jar in the fridge. Thank you very much for this gift Nagi!
Hi Nagi,
I am loving all your recipes that I try,
When I first joined Tin Eats I only was able to download the 15minute ebook would you mind sending the other 2 through again if possible, If not I will keep using my computer. All good
Thank you so much for sharing you recipes with us
this was really good. I pre steamed my carrots and pre nuked my broccoli, so everything came together quickly without overcooking the broccoli. love your recipes.
Hi Nagi,
Can you please tell me what kind of noodles those are above and where I can find them or if I can order them that would be even betterI live in a small town now but I used to religiously go to my local “Mongolian grill” restaurant when I used to live in the big city so it’s bringing back some great memories!
Hi Nagi!
I am very excited to try this recipe out. Can you please give me a recommendation on which type of wok I should purchase? I’m looking to make a lot more stir fry’s as it ticks all the boxes!
Hi nagi
Thanks for your amazing recipes.
Would love to make this sauce, I’ve never used apple or grape juice in cooking before 😨 Any non alcoholic substitute for the white wine vinegar?
White wine vinegar doesnt contain alcohol. Its all turned into vinegar after the process!
Hi nagi
From Melbourne, been wanting to make the Charlie sauce for for some time now. What non alcoholic vinegar can be substituted for the white wine vinegar option. Also about the chicken broth can this be made using chicken stock cubes. Thanks in advance ☺
Hi Ane… About Charlies recipe, could you send it to me on my email? I cannot print it right now.. Thank you in advance
Hi Ane, there is no vinegar in the Charlie sauce – if you need an alternative to the Chinese wine though – I’ve listed it in the recipe notes. You can always make your own stock up by reconstituting stock cubes 🙂 N x
Sorry nagi
I never realized the first message was sent, ive sent another message. The white wine vinegar is listed as a substitute in your notes. Thanks again ☺
To make it vegetarian I used Campbell’s mushroom broth instead of oyster sauce (much better than their vegetable broth in my opinion). Turned out great! Will try hoisin sauce next time.
Nagi, I can’t find toasted sesame oil. Would plain sesame oil be ok?
Hi Marea, yes normal is perfectly fine, toasted just has a richer flavour. N x
Hi Nagi,
love, love your sauce! Made a large mason jar full of it and have to make more. Today I will try it with egg foo young! Thank you so much for sharing!!
Fantastic, thanks Nagi!
Hi Nagi, I’m guessing the sesame oil is maybe for preserving as well as flavouring the sauce. If I shouldn’t omit it, what can I substitute the sesame oil with (as my son has a sesame allergy)? Thanks!
Hi Elle, the sesame oil is for flavour. Nothing really works here as a substitute so just leave it out if your son has an allergy 🙂
N x
Has anyone ever used this sauce in a slow cooker? How would it be done…I love it and use it often but would like to try it in a slow cooker with boneless chicken thighs..
Hi Martha, you really need this sauce to simmer to cook out the cornflour in it. I haven’t tried in a slow cooker sorry! N x
Thank you Nagi…yes…I’d forgotten that fact…was thinking how wonderful the flavor would be from sitting in it all day…LOL Can it be used as a marinate before cooking? The flavors in Charlie are just addicting!
Amazing! This has been the secret ingredient missing from my stir fries for the last 20 years. There will always be a jar in my fridge from now on.
This sauce is the BEST! I used it on fried rice but have more left for a stir fry this week.
WOW – Just WOW!
Just cooked this tonight. My son came home last week & asked if he could make a stir fry. I made your sauce & he cooked a beef stir fry. We used your instructions to tenderise the beef first & added a whole heap of random veges! BOY was it GOOD! His Dad is taking the leftovers to work tomorrow- always a good sign. Thanks Nagi 😃
Dear Nagi, I just found your website today and am following you on Instagram. And I only have one question…..can I come live with you??? PLEEEEEASE!
Hi Nagi I made your aisian slaw and paired it with duck breasts wow last night I cooked the strawberry cake and just made Charlie for stir fry tonight you are now my go to girl
I’m sorry but is there a typo for the sesame oil? It’s way too much and honestly has ruined my stirfry I’m throwing it all away
Hi Ebony – it’s 2 tablespoons for the whole entire batch which isn’t a lot. You could always reduce the amount if you find the taste too strong. N x
My mistake Nagi, I didn’t read on where it talked about diluting the sauce, I used the whole thing! Will try making it again properly
This sauce is the sauce I’ve been looking for my whole (cooking) life!!! It is sheer perfection and at the core of why I love Chinese food!! It was so delicious with chicken (velveted – yes!!) and brocolli and even the fussy one loved it!! And knowing that I now have a jar full in the fridge for any mid-week quick meals is such a comfort! Thank you for all your tireless experimenting and for never giving up until you’ve found perfection! You constantly reignite my motivation for cooking wholesome and delicious meals (knowing that with a “Nagi recipe” as my family call it, i WILL NOT FAIL!!). You’re the best!! Thanks again, Cat x x x
I love this recipe it’s so good and always have a jar in the fridge. I don’t put the sesame oil in though it’s to overpowering. If you want authentic don’t put sesame oil in. Trust!
Hi Darren, you can leave the oil out if you prefer but authentic Chinese stir frys DEFINITELY have sesame oil 🙂 N x