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!
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!
- 1/4 cup / 65 ml light soy sauce (Note 1)
- 1/4 cup / 65 ml all purpose soy sauce (I use Kikkoman all purpose, or use more light soy sauce) (Note 1)
- 1/2 cup / 125 ml oyster sauce
- 1/4 cup / 65 ml Chinese wine (or dry sherry) (Note 5)
- 1/4 cup / 40 g cornstarch / cornflour
- 1 tbsp sugar
- 2 tbsp sesame oil
- 1 - 2 tsp ground white pepper (I sometimes use 1 tbsp, I like the spiciness!)
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Combine ingredients in a jar and shake to combine. Store in fridge and shake before use.
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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).
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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).
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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.
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Heat 2 tbsp oil in wok over high heat.
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Add your choice of Base Flavourings - fry for 10 seconds or so to infuse oil.
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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).
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Add noodles (if using), sauce and water, your choice of Additional Flavourings and any leafy greens.
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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.
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Serve immediately.
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Garlic, minced or finely sliced
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Ginger, minced or finely sliced
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Fresh chillies, minced or finely sliced
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Sriracha, Chilli Bean Paste or other Spicy addition
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Sweet chilli sauce
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Substitute the water with pineapple or orange juice
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Rice vinegar - for a touch of tartness
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Fresh cilantro / coriander leaves, or thai basil - for freshness
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Garlic or ordinary chives, chopped
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Pinch of Chinese five spice powder
1. Light soy sauce is lighter in colour that the more common dark soy sauce, but it is actually saltier. The main reason for using light soy sauce in this recipe is so the colour is not as dark. So if you do not have light soy sauce, you can substitute it with normal soy sauce, but the sauce will be darker than it should be, and slightly less salty (but not very noticeable).
I use Lee Kum Kee brand for the light soy sauce and Kikkoman for the ordinary soy sauce. If you don't have all purpose soy sauce, just use more light soy sauce, and same if you don't have light soy sauce i.e. just use more all purpose.
2. If using dried rather than fresh noodles, add a few extra tablespoons of water. The reason for this is that dried noodles, even after cooking them (usually just by covering them in hot water in a bowl), absorb more liquids than fresh noodles. So you need more liquid to have a saucier finish.
3. To make this sauce vegan, substitute the oyster sauce with hoisin sauce. This gives the sauce a slight Chinese Five Spice Powder flavour which is thoroughly authentic!
4. This will last for weeks and weeks, depending on the expiry date of the ingredients you use. There is nothing in this that will go "off", so just check the expiry date of the ingredients you use in this, at use that as a guide. I usually use mine in about 4 weeks, but it will definitely last longer.
If you have it in the fridge for ages untouched, then you will need a butter knife or something to mix up the cornstarch that will settle and harden in the bottom of the jar.
5. Chinese Cooking Wine (Shaosing / Shaoxing wine) - this plays an important part in giving this sauce depth of flavour so it tastes like the sauce you get at Chinese restaurants. Without it, the sauce will lack "something". It's a cooking wine sold at supermarkets in Australia in the Asian section but much cheaper at Asian stores - here are the bottles I use. It has a very long shelf life - years and years (and it's used in 99% of the Chinese recipes on my site).
Best substitute is dry sherry, followed by Mirin or Japanese cooking sake. If you use Mirin, leave out the sugar in the recipe.
However, for those who cannot have alcohol, apple juice or grape juice is the best substitute. Otherwise, chicken broth/stock, as a second fall back, with 2 teaspoons of white wine vinegar + 1/2 tsp sugar.
IMPORTANT: If you use a sub, then the shelf life of the sauce will be determined by the shelf life of what you use as the sub.
6. These quantities make stir fries that are nicely coated with sauce, but without pools of sauce. The stir fry is saucier than the noodles, so it soaks into the rice. With the noodles, the sauce clings to it really well so you don't need pools of sauce. If you want more sauce, increase the amount of Stir Fry Sauce used with double the amount of water e.g. If you add 1 tbsp Stir Fry Sauce, add 2 tbsp water.
7. Nutrition per serving (1 1/2 tbsp used per serving for a stir fry)
I made the brown sauce and put in refrigerator. All the cornstarch is sitting at the bottom of jar and won’t mix when shaken.
I have been asked to supply some starch for chineese cooking. Is this the same as corn flour?
yep that’s it!
Such wonderful attention to detail. I wish all recipes were written with your understanding of the information that cooks need to take a recipe and make it their own. Thank you.
You’re so welcome Isabelle! N x
Hi,
I’m hoping to use this as a marinade/glaze on baked chicken pieces.
Do u think it’s suitable?
Thanks
Hi Eugenie! It works great as a marinade 🙂
Hi Nagi, we’ve spoken before in regards to the restaurant copy of their sate sauce. One more great thing is your Charlie sauce. I’ve used something similar in the past, but a beaut enhancement is the addition of 1 teaspoon of Jimmys Satay Sauce and one teaspoon of sesame oil in the mix. It’s not so noticeable as extra ingredients, but gives Charlie a lift that’s hard to put your finger on. Once again I learned this in Harry Quays Chinese Cooking Classes and use it all the time. My friends always comment on how/why my stir fries are hard to beat! I hope you might give it a go, Darryl.
OOH! That is SUCH a great idea! I have some Jimmy’s right now!
As others have asked and you haven’t answered, what is Chinese cooking wine? Please tell us what exactly you use and what exactly Chinese cooking wine is.
Liz – please see Note 5. Thanks
What do you mean by “Chinese wine”? Are you referring to plum wine? Sake (rice wine)?
Hi Amanda! Please see note 5 🙂 N x
Is Shaoxing wine ok? Should I get the light or dark version? thank you!
Hi Nagi,
I would like to cook this chow mein recipient for my daughter’s Chinese themed party, so everyone can have a small bowl each. It will be around 20 people, do you have any suggestions so I get the sauce and ingredients in the right proportions? Would you think making a large quantity the day before and reheating on the stove would taste just as good I would be grateful for any suggestions!
Thanks Teresa
Hi Teresa! Search on my site for Chow Mein then on that recipe, click on Servings and slide until the servings becomes 20. This will change all the ingredients! For that many people, I personally would cook the day before, cover with cling wrap while hot, then once cooled refrigerate then microwave to reheat 🙂 N x
This sauce is PERFECT!
If I were to add bits of orange rind, would that be as a base flavoring or other flavoring? I’ve tried adding small slices of orange rind at the end of the cooking process, but I only taste the orange when I bite into the bits of rind. The flavor doesn’t seem to get into the rest of the sauce. Any suggestions?
Hi Laura! To get orange flavour in I would use orange juice instead of water and use orange ZEST, not just rind pieces 🙂 Use the zest of an entire orange and mix it into the sauce. I am pretty sure you’ll get great orange flavour that way!
Thank you Nagi!
Can I substitute Coconut Aminos for the Oyster Sauce? We have a shellfish allergy at home, and would like to be able to make this friendly enough for him to eat.
I’m sorry I’m not sure Jo Anne. Sorry!
You can buy a vegetarian Oyster sauce. It does not have any meat/seafood in it.
Thank you!!!
Totally different taste. Oyster sauce rounds out and is the fifth element in seasoning- not a flavor.
Coconut anything will add a flavor level.
Hi there,
Is Rice Cooking Wine ok to use when you say Chinese Cooking WIne? Thanks so much!
Oh my! I put this together the other day & made stir fry chicken vegetable noodles & it was fantastic!
We live in the country with limited items available within 20 miles, so I used all dark soy (reduced sodium), dry sherry, 1 tablespoon black pepper & fettuccine noodles. It was a spur of the moment choice to make, using the veggies (carrots, celery, onion, mushrooms & frozen peas) I had in the fridge & some frozen chicken breasts.
Nagi, I can’t thank you enough for this recipe! It wasn’t too salty, to sweet, to tangy, it was PERFECT! The sauce clung to the noodles just like you said it would & we enjoyed every bite. I thought I’d doubled the recipe but made enough that we had leftovers for lunch the next day. Slurpy, yummy good & I still have my Charlie Brown waiting in the fridge to be used for something else soon.
Thank you!
I’ve used Charlie twice now! It is DELICIOUS!! The first time I used fresh chow mein noodles and green onions. The second time, spaghetti noodles and white onion. A huge hit x2!!
I will ALWAYS have a jar of Charlie in my fridge! Thankyou so much for sharing!!
That’s so great to hear Shelly! Thanks for letting me know you enjoyed this! N x
Delicious!
That’s great to hear Robert! Thanks so much for letting me know you enjoyed this! N x ❤️
Hi! Please clarify the recipe for me.
Does it require 1/4c each light soy and AP soy (for a 1/2c total soy)?
Or is it 1/4c light soy or 1/4c AP soy depending on a person’s preference (only a 1/4c total per recipe)?
Thanks and be well,
Diane
It calls for both 1/4 light and 1/4 dark. For a total of 1/2.
See note #1 :if you do not have light you can use regular but the sauce with be darker.
Nagi, is the nutritional profile for just Charlie available? Is it with a different recipe?
Many thanks for this and so, so many other kitchen treats! Even with having to follow a low-salt diet (blech!), your food is keeping me going. I’m a happy cook because of you! AND. . . I tell EVERYBODY!