This is my secret weapon for seriously fast midweek meals: My Authentic Chinese All Purpose Stir Fry Sauce. It takes minutes to make and can be stored in the fridge for weeks. It has plenty of flavour just used plain but also fantastic with extra flavourings added.
My Stir Fry Sauce is sensational used for both stir fries and stir fried noodles. This recipe is a keeper!
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!
I’d love to know what you think if you give “Charlie” a go! – Nagi x
Save this Chinese Stir Fry Sauce to your Asian Meals Pinterest Board!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Real Chinese All Purpose Stir Fry Sauce
Ingredients
- 1/4 cup light soy sauce (Note 1)
- 1/4 cup all purpose soy sauce (I use Kikkoman all purpose, or use more 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 - 2 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:
Nutrition Information:
thanks for the recipe. for the non-alcoholic sub for the cooking wine, will it be 1/4 cup broth or apple juice + 2tsps white wine vinegar + 1/2 tsp sugar?
Hi Lola, it’s either the apple juice OR broth 🙂 N x
I have been making stir-fry for a long time and they were good, but still didn’t have “that” flavor. Now they do (thanks to Charlie). I love it. I also wait to add the cornstarch until I’m ready to use it. I just mix it to the water that I’m going to add to Charlie, then add Charlie to the slurry. I also think the Shaoxing wine is the X-factor for the flavor. If you can find it, get it. It really adds the authenticity to this sauce’s flavor. Thanks Nagi, this has really improved my stir-fry dishes.
Nagi thank you for teaching me how to cook.adding these wonderful sauces,
I cooked chicken and broccoli using Charley sauce’
But it needed more flavour
Re;the top comment,Chicken & broccoli.
I used 1 & quater cups of water
third cup charlie sauce.
And added more vegatables \
\six people to cook for
Hi Nagi,
I can’t tolerate much sugar. Can I make this sauce with little or no oyster sauce? I could use broth but then it would spoil in a few days.
I used this and found it very good, however I would probably use equal quantity of water to sauce next time as the result was a lot blander than we prefer! Needed extra soy I’m afraid.
None of the Chinese takeout here in Los Angeles have chop suey any more, something I really enjoy. I found a few retro recipes that make old-timey chop suey. This sauce is perfect to use. I made two changes: 1. I left out the cornstarch and add it when I make the dish. 2. I added the ginger and garlic to the bottle of sauce from the jars of these products I always have on hand – safe to put in the sauce for keeping, unlike fresh which can go bad. Just shake up well, measure out, and go! So handy for cooking just for one person — no measuring out all the different things for the sauce. Thanks Nagi!
Our go-to sauce for our Chinese-style noodles and stir fries. My sister and I both came upon your recipe at around the same time.
For my part, I have been looking for a Filipino noodle recipe that approximates my Mom’s pancit. And I came upon this – it works! (But I’m still trying to remember my Mom’s Filipino recipe.)
Thank you for sharing!
Can I add the water to the sauce and store in the fridge that way. Less measuring to do at cook time?
Hi Brian – it depends on what recipe you are making with Charlie as I use it as a base for a few different recipes (so I like to measure out the water once using as it will differ depending on recipe) – N x
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, 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.
Hi Ane… About Charlies recipe, could you send it to me on my email? I cannot print it right now.. Thank you in advance
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