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Home Asian Recipes

Real Chinese All Purpose Stir Fry Sauce (Charlie!)

By:Nagi
Published:14 Jun '14Updated:11 Oct '22
1,044 Comments
Recipe v Video v

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”!

A real Chinese All Purpose Stir Fry Sauce that takes minutes to make and lasts for weeks. Perfect standby for fast meals! recipetineats.com

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).

A real Chinese All Purpose Stir Fry Sauce that takes minutes to make and lasts for weeks. Perfect standby for fast meals! recipetineats.com

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.

Guide to make your own stir fried noodles plus my secret Real Chinese All Purpose Stir Fry Sauce. recipetineats.com

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!

Restaurant Secret: Real Chinese All Purpose Stir Fry Sauce you can make in 2 minutes and store in the fridge for when you need it.

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!)

Author: Nagi | RecipeTin Eats
Prep: 2 mins
Total: 2 mins
Noodles, Stir Fry
Asian, Chinese
4.93 from 256 votes
Servings1 1/2 cups
Tap or hover to scale
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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. Affectionately named Charlie (read in post for why!), store him in the fridge and he'll be there when you need him. Just add water!
Makes 1 1/2 cups of sauce which is enough for around 12 servings.

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

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. Substitute with all-purpose soy sauce.
I use Lee Kum Kee and Pearl River brands for the light soy sauce. 
2. Noodles type –  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. Vegan – 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. Storage – 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). Read more about Chinese cooking wine here.
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: 34cal (2%)Carbohydrates: 3.7g (1%)Protein: 0.6g (1%)Fat: 1.7g (3%)Polyunsaturated Fat: 1.7gSodium: 504mg (22%)Sugar: 0.9g (1%)
Keywords: stir fry sauce
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
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Chinese Stir Fry Noodles – Build Your Own

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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1,044 Comments

  1. Barb says

    May 22, 2023 at 9:57 am

    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!

    Reply
  2. Deborah says

    May 18, 2023 at 2:38 pm

    5 stars
    Just love Charlie Sauce, don’t know how I managed with out it 👍

    Reply
  3. Tom says

    April 26, 2023 at 8:09 am

    5 stars
    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!

    Reply
    • Sophie Sharpe says

      May 12, 2023 at 6:42 am

      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.

      Reply
  4. Penny says

    April 24, 2023 at 6:38 pm

    5 stars
    Charlie packed and ready for outback trip

    Reply
  5. Claudia says

    April 22, 2023 at 6:27 pm

    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.

    Reply
  6. Mon says

    April 4, 2023 at 6:43 pm

    5 stars
    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.

    Reply
  7. Nancy says

    March 23, 2023 at 8:04 am

    5 stars
    Thank you for this wonderful recipe! Your cookbook should arrive sometime next week! So excited.

    Reply
  8. Sawdusty says

    March 4, 2023 at 5:25 am

    5 stars
    This “Charlie” Recipe is a Gold Mine ! What a great addition to our flavours and our budget !!

    Reply
  9. Mary says

    February 10, 2023 at 3:23 am

    I have made this sauce multiple times and I love it. There is never not a jar of it in my fridge.

    Reply
  10. Sophie Sharpe says

    January 11, 2023 at 10:30 am

    5 stars
    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.

    Reply
  11. Sallyanne Gilbert says

    January 10, 2023 at 12:05 pm

    How long will this keep in the fridge once made?

    Reply
  12. Libby Harrow says

    January 2, 2023 at 2:42 am

    Your recipe asks for 1/2 cup light soy sauce (Note 1)
    and 1/2 cup oyster sauce
    but in metric it says 65 ml and 125 ml. should it be 1/4 cup for the soy sauce?
    Can you please confirm? thanks

    Reply
    • Claudia says

      April 22, 2023 at 6:28 pm

      Yes. I noticed this error as well.

      Reply
    • Kobe says

      January 22, 2023 at 11:37 am

      In the book it says 1/2 cup (125 ml) of light soy sauce, so that’s what I’m going with!

      Reply
  13. KBC says

    December 20, 2022 at 1:37 pm

    5 stars
    I have a Charlie issue! I absolutely love it – but when I put it in the fridge it is splitting into layers. The cornflour is setting like rock and shaking the jar does nothing to reincorporate it – I have to spend ages gouging it with a spoon then mixing it back in, which seems to defeat the purpose of having it ready made. Have I done something wrong??

    Reply
  14. Delphia says

    December 7, 2022 at 10:48 am

    5 stars
    Always have a jar of ‘Charlie’ in the fridge. Even my husband will use it! Also made both grandsons a jar for their Christmas hamper to go with a copy of your book. They’re both budding cooks & really interested in more difficult recipes. Thank you.

    Reply
    • Xara says

      May 21, 2023 at 3:28 am

      What a wonderful way of sharing with your grandsons!

      Reply
  15. Ash says

    December 7, 2022 at 6:19 am

    The recipe has a mistake in the conversion of soy sauce to metric

    Reply
  16. Steph says

    December 2, 2022 at 8:20 pm

    5 stars
    Made stir-fry with ‘Charlie’ guest review ”Better than the restaurant”. I honestly don’t go anywhere else for recipes. If Nagi doesn’t have the recipe, go to plan B and find an alternate recipe here 😆

    Reply
  17. David M says

    December 1, 2022 at 2:18 pm

    5 stars
    Charlie is getting a great workout in our household. Basically it does most of what I already did in individual ingredients, but adds a couple of extras. So convenient, a jar sits in my fridge.

    Reply
  18. Faye says

    December 1, 2022 at 8:23 am

    Made this yesterday and had vegetable stir fry for dinner, really good, will use this up in no time, Love your cook book😊

    Reply
  19. Joyce L Stillman says

    November 23, 2022 at 11:52 am

    5 stars
    A great basic recipe to which I added my favorite things! I will use this forever!

    Reply
  20. Joseph Gregory says

    November 19, 2022 at 2:31 pm

    5 stars
    Can you please also tell us how to make a single serving if we dont have bulk amounts available? Thank you

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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