Name: Real Chinese All Purpose Stir Fry Sauce
Prep time: 2 min
Total time: 2 min
Yield: 1 1/2 cups
Ingredients: 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 (, toasted); 1 - 2 tsp ground white pepper ((I sometimes use 1 tbsp, I like the spiciness!))

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!

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Real Chinese All Purpose Stir Fry Sauce

Author: Nagi | RecipeTin Eats

Prep: 2 mins

Total: 2 mins

Noodles, Stir Fry

Asian, Chinese

4.9 from 175 votes

Servings 1/2 cups

My secret weapon for mid week meals - an All Purposes Chinese Stir Fry Sauce, a versatile base that makes a wonderfully glossy sauce for any stir fry, including stir fried noodles. Store it in the fridge in a jar for when you need it - just make sure to leave sufficient headroom in the jar so you can give it a good shake before using. This makes 1 1/2 cups of sauce which is enough for around 12 servings.

Ingredients

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 , 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.

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:

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)

Nutrition Information:

Serving: 18gCalories: 34kcal (2%)Carbohydrates: 3.7g (1%)Protein: 0.6g (1%)Fat: 1.7g (3%)Polyunsaturated Fat: 1.7gSodium: 504mg (22%)Sugar: 0.9g (1%)

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

757 Comments

Colin says
October 18, 2019 at 4:53 am
Love what you conjure up!
- Nagi says
  October 18, 2019 at 5:08 pm
  😂 Thanks so much Colin!
Aisah says
October 17, 2019 at 8:49 pm

Love this sauce! Always ever ready in my fridge. I have a question though. Now I have just 1 Tablespoon of Charlie Brown Swiss Army Sauce left in my fridge. Not enough to make another dish with it. Is it alright if I make another batch in the same bottle with that 1 Tablespoon of sauce left? Or should I make a new batch in a separate bottle?
- Nagi says
  October 18, 2019 at 4:48 pm
  Hi Aisha, I’d make a fresh batch just to be safe – N x
Louise says
October 15, 2019 at 9:37 pm
Great sauce! Thank you
Ami says
October 10, 2019 at 10:01 am

This is my first time trying a recipe from your site but It won’t be my last. Finally I was able to make an authentic tasting stir fry at home thanks to this amazing sauce. I used all regular soy sauce and sherry. I didn’t have quite enough oyster sauce so I added some hoisin to make up the difference and loved the combo of both. I ended up cooking lomein noodles and used the pasta cooking water for the water in the sauce. This worked really well. I made this with sliced skirt steak this time but will try many more combos of meat and veggies. This really is the “secret sauce” a must try!
- Nagi says
  October 10, 2019 at 4:12 pm
  Wahoo, I’m so glad you loved it Ami!!!
Nares says
August 25, 2019 at 4:53 pm

WOW! This sauce is Spectacular! Im literally speechless as i cannot find the words to describe how good your sauce is!
Thankyou Nagi for the incredible hard work put into your page ,your dedication your videos and for sharing your Amazing recipes with us all.
- Nagi says
  August 26, 2019 at 3:46 pm
  Thanks so much Nares!!!
Gary says
August 24, 2019 at 6:58 am
Nagi.
Like many out there. I’m diabetic so I have to have No-Low carb food. please give some of those kind of chinese recipes.
Chris Mathers. Lowood QLD Australia says
August 15, 2019 at 5:23 pm
Nagi… I simply have to compliment you on your website. Your recipes astound me with their flavours and ease of preparation, but the way you present them to us is simply wonderful. You cover every angle… your spelling and grammar skills are a revelation. You must surely have topped the class at school!!! Just love your videos and your stepped photos too. It’s so refreshing to know you value these aspects of communication. I’m sure we all applaud you! Tons of love for you and your efforts… and of course, your much loved dog!