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
Hi Nagi, cld this sauce be made in bulk and frozen in meal-size servings?
Absolutely love this! I made is with the addition of about 1 tablespoon of the new capilano hot chilli honey and it was the best stir-fry noodles I have ever had!
Hi Nagi did a reply email to you when got this recipe. So I’m posting again on here. I was disappointed having supported you and bought your book and no reply. I have made very good comments on your recipes in the past I realise you are very busy.
I used your “Charlie” recipe but made one very small addition, only a small amount. Golden Mountain seasoning. It will be now my go to sauce.
Over 1000 comments on this recipe alone, and so many more on so many other recipes. Nagi also runs a kitchen making hundreds of free meals every day for those that are struggling. I’m sure she appreciates your support along with the support of tens of thousands of others out there, but could not possibly reply to us all.
Chin up old mate, she’ll be right !
OMG thank you again! Love everything of yours to date and Charlie Brown doesn’t disappoint either. Tastes superb, so authentic, will be topping this jar up when it runs out!
Wow Nagi !
Love this Charlie Brown sauce
I usually cook about 7 to 8 serves, crazy right, I know !
A couple workers here want their hot work lunch the next day
How I did this
I did the Velveting of the protein as well. Thankyou for the tip
I fried the meat together with the onion then added 3 tbsp sauce + water as needed, set aside
Fried the vegetables added 3 tbsp sauce + water as needed, Set aside
Noodles warmed up in 4 tbsp sauce + water
Once the Noodles were done
I threw it altogether
Quick mix as all was coated with your Charlie Brown
Dinner on the table in no time
I did add fresh ginger and garlic in between
Absolutely Deeeliscious Nagi
Family had seconds
And 2 happy men off to work with their hot lunch x
Hi Nagi
Aside from cornflour I usually use the rest of the ingredients in fried rice can I used the Charlie sauce for fried rice
Made stir fried chicken and rice with this tonight. Delicious!
Thank goodness and you! for this sauce. Last night, I had veggies on hand for stir-fry but too tired to find and follow an involved recipe. This was really great.
Hi Nagi,
For all of us that have shellfish allergies, can you please let us know what we should be substituting oyster sauce for? I love your recipes, but many of them use this sauce.
Hoisin Sauce
There is a vegetarian version of oyster sauce.
Kecap Manis
Use the mushroom sauce in the article or find a cheap oyster sauce, that does not contain shellfish. Plum sauce is a sweet alternative that I prefer over oyster sauce that you can make yourself. Consider your favourite Chinese dish, honey chicken? Substitute honey for sugar and oyster sauce. Experiment and then post your final awesome recipe!
Just started my new cooking adventures, love your recipes especially your Charlie sauce , can you tell me how to heat it please , my husband is a fan of your egg foo young n wanting use the sauce ,😊 thank you
This sauce is the perfect flavor for every kind of stir fry. Having it on hand makes eating healthy so much easier when our schedule is full! Thank you!
Just love Charlie Sauce, don’t know how I managed with out it 👍
I’m new to Asian cooking and “Charlie” has been a great help! One question, can I add sriracha to it without adversely affecting it? I’ve also purchased your excellent cookbook!
I noticed after reading your comment that Nagi mentions that sriracha can be used (it’s under the heading “base flavorings and additional flavoring suggestions). I use it sometimes depending on what I’m making.
Charlie packed and ready for outback trip
Charlie’s going camping with us, too. I’m determined to have fewer boring camping meals this trip. I’m planning to do Nagi’s shawarma at least once.
The “Metric” amounts for Ingredients are incorrect.
Why don’t you specify what types of noodles to use?
That would be very helpful.
You show photos and refer to noodles, but never mention what types of noodles are good to use.
Thank you.
Hi Nagi, in your ingredient list for this recipe, on the cup setting it says 1/2 cup of light soy sauce, but on the metric setting it says 65ml of light soy sauce. I used the cup measurements and it seemed to turn out good. Just wondering which is correct though. Love this sauce.
Thank you for this wonderful recipe! Your cookbook should arrive sometime next week! So excited.
This “Charlie” Recipe is a Gold Mine ! What a great addition to our flavours and our budget !!
I have made this sauce multiple times and I love it. There is never not a jar of it in my fridge.
I make this without the corn starch and just add it as necessary when cooking. I had a lot of ground pork and cabbage that needed to be used so tonight I made a big batch of “Egg Roll in a Bowl” and used this sauce plus garlic, ginger and sriracha for flavourings. It was flipping awesome! Thanks for the recipe.
How long will this keep in the fridge once made?