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
Joluwa says
I love Recipes
Charlie says
My six year old daughter loved this sauce and even everything,even the vegetables! She wanted me to thank you for the recipe. So, thank you!
Marti McDaniel says
Hi Naga, I haven’t tried this one yet but have tried many of your others and will rate them all 5 star! On this recipe for the base sauce, I see you use soy sauce, is it ok to sub with organic coconut aminos (I use Coco fina Natural soy sauce alternative) as I can’t use regular soy sauce? Thank you for your lovely recipes!
Nagi says
Hi Marti, I haven’t tried to be honest but would love to know if it works! N x
Summerhill_Culinarian says
The perfect starting ground for me… This is dead on. I like a little more heat so added some Asian garlic sauce, touch of honey, and fresh garlic to match my “left overs” profiles.
Jennifer Johnson says
Thank you… will definitely try this…. Looks YUM
Captain Capsaicin says
Awesome sauce, Wonderful taste. Easily adaptable to GF with San-J GF base sauces.
Diana says
Amazing recipe, the whole family love it, made it twice so far and we are in love
Elizabeth says
Tonight we made your recipe, It was absolutely delicious!!!
We used chicken breast, onion, asparagus & green beans.
It was absolutely perfect, My kids licked their plates clean, even the picky one 🙂
Thank you for another outstanding recipe Nagi!
Nagi says
Wahoo, thanks so much for letting me know Diana! N x
Carmela Etgar says
Love your recipes, and cooked a lot of them. I can’t have oysters, so I avoid any recipe with oyster sauce in it. Sometimes I replace it with hoisin sauce. Could you recommend a substitute for the Oyster sauce?
Thank you!
Nagi says
Hi Carmela, you can get an mushroom based oyster sauce which is the best substitute. N x
Carmela says
Thank you. I tried to find it, without success. Will try again
Catherine says
Hi Carmela, you may want to look for it under “vegetarian oyster sauce”, that’s how I found it.
Linda says
What about coconut amino acid substitute for soy sauce? My husband has celiac.
Nagi says
Yes definitely Linda! N x
Colkeen says
I made a very similar stir fry I’ve been doing for some time. I just want to say how much I learned and enjoyed finding this site!
Nagi says
Thank you so much!! N x
Cate says
I love your website and come here all the time for recipes Nagi. Thanks for all the work you do and including your pups. Outstanding!!
Nagi says
Thanks so much for the great feedback Cate, I really appreciate it! N x
Michael Liljestrom says
Just put together your all Purpose Stir Fry Sauce. Question: If I mixed at a one part Sauce to two parts water that would save a step in cooking. 1 1/2 cup sauce plus 3 cups water = 4 1/2 cups sauce ready to go. Would there be any issue doing it this way? (storage life, etc?) thank you!
martha skala says
Micheal I”m glad you asked becuz I’ve made it several times now and wondered the same thing…I use the “sauce” amounts of 1 part sauce to 2 parts water always so may give it a try to skip that step when cooking…Let me know if YOU do and how it works out for YOU! Thanks!
Nagi says
Hi Michael, depends on what recipe you’re using the sauce for – I use this sauce in a few recipes where the water quantity differs. – N x
Connie says
Love all the recipes ,no more sticky rice
Nagi says
Thanks so much Connie! N x
Jim says
Re: “need a butter knife or something to mix up the cornstarch that will settle and harden in the bottom of the jar.”
Just turn the jar upside-down. The non-newtonian liquid will almost instantly flow away from the bottom of the jar. Ain’t science wonderful!
Ken says
When cornstarch if left to sit in a liquid for a long period of time as in weeks , it gets rock hard , and shaking wont loosen it from the bottom of the jar unless you break up the big clump.If you actually cooked more often ,instead of being a rude troll, maybe you might learn something .
Roman says
Hi Nagi!
Hello from friendly Canada.
Hope you’re healthy, staying strong, optimistic.
HEALTH is WEALTH.
Thank you for always grrreat recipes, details, attach. VIDEOS over the years, Love your website, always loaded with add. recipes variety!! I’ve been your loyal fan. Your weekly full-proof recipes emails are the real treat for
me, results approved by family and friends.
This Real Chinese All Purpose Stir Fry Sauce true winner, key to make any dish tasty. PERFECTO! Tried last night, yum-yummy, fast, easy to make, still can savor aftertaste.
p.s. I always use LeeKumKee premium oyster sauce, thicker, bold, more flavour (less soy, salt), better!
Also I add to your winner’s recipe few drops of China Time-honored Brand Delicate Flavour sauce.
Welcome to taste it!
Many Thanks again! Please don’t change, stay in touch.
Best wishes, kind regards!
~Roman~
Nagi says
Wahoo, that’s great to hear! Thanks so much for taking the time to let me know Roman! N x
Haylin says
Hi, I’ll love lo make this sauce for dinner tonight, however I don’t have the Chinese wine 🙁 , how much of chicken broth/stock do you recommend? Thanks
Nagi says
Hi Haylin 1/4 cup chicken broth/stock, with 2 teaspoons of white wine vinegar + 1/2 tsp sugar – N x
Sab says
Amazing, delicious and easy! Have been recommending this to all my friends.
Verna Longwell says
Wondering if anything casn be subbed in your all purpose stir fry sauce for the “oyster sauce” for someone allergic to seafood? Something that would still make it great?
Nagi says
Hi Verna, the best sub is a mushroom based oyster sauce available – N x
Joyce Greenwald says
How do U purchase the sauce. how much?
Nagi says
Hi Joyce, you don’t purchase this sauce – you make it! See the recipe details – N x
Stephanie Flood says
I love love love this recipe, i hate to use packet sauces as they are always packed with sugars.
This recipe is so easy, practical and most importantly tasty!! This will be a staple in my fridge from now on.
Have to say I love the way you break down the recipe and give the reasoning behind your tips and tricks.
Thank you
Nagi says
That’s great to hear Stephanie!! N x