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
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:
This sauce is the BEST! I used it on fried rice but have more left for a stir fry this week.
WOW – Just WOW!
Just cooked this tonight. My son came home last week & asked if he could make a stir fry. I made your sauce & he cooked a beef stir fry. We used your instructions to tenderise the beef first & added a whole heap of random veges! BOY was it GOOD! His Dad is taking the leftovers to work tomorrow- always a good sign. Thanks Nagi 😃
Dear Nagi, I just found your website today and am following you on Instagram. And I only have one question…..can I come live with you??? PLEEEEEASE!
Hi Nagi I made your aisian slaw and paired it with duck breasts wow last night I cooked the strawberry cake and just made Charlie for stir fry tonight you are now my go to girl
I’m sorry but is there a typo for the sesame oil? It’s way too much and honestly has ruined my stirfry I’m throwing it all away
Hi Ebony – it’s 2 tablespoons for the whole entire batch which isn’t a lot. You could always reduce the amount if you find the taste too strong. N x
My mistake Nagi, I didn’t read on where it talked about diluting the sauce, I used the whole thing! Will try making it again properly
This sauce is the sauce I’ve been looking for my whole (cooking) life!!! It is sheer perfection and at the core of why I love Chinese food!! It was so delicious with chicken (velveted – yes!!) and brocolli and even the fussy one loved it!! And knowing that I now have a jar full in the fridge for any mid-week quick meals is such a comfort! Thank you for all your tireless experimenting and for never giving up until you’ve found perfection! You constantly reignite my motivation for cooking wholesome and delicious meals (knowing that with a “Nagi recipe” as my family call it, i WILL NOT FAIL!!). You’re the best!! Thanks again, Cat x x x
I love this recipe it’s so good and always have a jar in the fridge. I don’t put the sesame oil in though it’s to overpowering. If you want authentic don’t put sesame oil in. Trust!
Hi Darren, you can leave the oil out if you prefer but authentic Chinese stir frys DEFINITELY have sesame oil 🙂 N x
I’ve looked for and tried many “stir fry” recipes, but never found the right tasting sauce until now! Thank you Nagi, for sharing something that is easy and delicious. Can’t wait to try some of your other recipes. I used chicken stock instead of the water and it was great!
Hi Nagi
You are my favourite online cook and I’m constantly saving your delicious recipes. It’s a bonus that we are both in Sydney and I can easily find products you recommend, unlike so many foreign cooks. Dozer is such a sweetheart too.
Quick meal:
1 bag frozen Asian vegetables
1 tub tofu (any firmness)
Brown sauce, as needed
1. Heat veg mix/tofu in microwave
2. Toss veg+tofu into saucepan, on medium/high
3. Add sauce, stir/toss until thickened.
4. Serve alongside rice (or plain).
You get the idea.
Perfect Thomas! N x
Perfect!
Thank you so much for this recipe, it’s so easy to make and tastes amazing in my stir fry!
I just want to tell you that this has been my absolute favourite sauce recipe for over 5 years. It’s always in my refrigerator and is the foundation of the best meals.
Wahoo, thanks so much Cheryl!! N x
Best ever recipes!
I found this recipe on your site quite a while ago and have never stopped using it. It is awesome. Thank you for sharing.