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Home Asian Recipes

Real Chinese All Purpose Stir Fry Sauce (Charlie!)

By:Nagi
Published:14 Jun '14Updated:3 Mar '20
997 Comments
Recipe v

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!

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

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.

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
4.93 from 233 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. 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 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:

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: 34cal (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.

 

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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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997 Comments

  1. Jay says

    May 19, 2022 at 1:52 am

    5 stars
    This is an excellent basic sauce, made it several times. I’ve had it last 8 months in my fridge when I forgot about it and it was still fine to use, once I used a spoon to excavate the solid cornstarch mass on the bottom and got it stirred in.

    Reply
    • Nagi says

      May 19, 2022 at 4:24 pm

      It does get that brick effect going after it sits for awhile!!! N x

      Reply
  2. John Marshall says

    May 14, 2022 at 12:39 am

    Hi Nagi, Brill sauce. Best one I’ve had. Now my “Go To” Had it on my chicken chow mien last night. Superb. (John M in the UK)

    Reply
  3. Sharon Tamm says

    April 29, 2022 at 1:52 am

    Dear Nagi–I’m allergic to shellfish. What would you use instead of oyster sauce? Thanks!

    Reply
    • Nagi says

      April 29, 2022 at 7:23 am

      Hi Sharon! These days you can get vegetarian oyster sauce 🙂 N x

      Reply
  4. Tessie says

    April 20, 2022 at 10:36 am

    Thank you Nagi, I’d been looking for an authentic all-round stir-fry sauce/base and there’s no cook I trust more.
    All your recipes are honest, simple and GOOD home cooking, none of the modern fixation many chefs have of transforming (wrecking, lol) every classic dish beyond recogniton just for the sake of being ‘different’.
    Your genuine love of good food shines through every delicious recipe, and your accompanying tips are invaluable. You aren’t afraid of butter, cream and cheese, trying to fob us off with creme fraiche and the like, when sometimes only the ‘real thing’ will do.
    As Oscar Wilde said – “Everything in moderation, including moderation.” 🙂
    Thank you, and kisses to the lovely Dozer xx

    Reply
  5. Lauren says

    April 3, 2022 at 9:18 am

    5 stars
    Great recipe. Another one the whole family enjoyed. Finding your website has been the best thing to happen to my kitchen!
    My pickiest eater came home excited to eat dinner because the house smelled so good. I made this as a stir fry with chicken, bell peppers and zucchini over white rice, and as a stir fry with Shirataki noodles

    Reply
    • Nagi says

      April 3, 2022 at 2:46 pm

      I am happy you liked it Lauren! N x

      Reply
  6. Latisha says

    March 29, 2022 at 6:03 am

    5 stars
    Excellent sauce. Was a little leery of the amount of sesame oil since it can be overpowering but it was perfect.

    Reply
    • Nagi says

      March 29, 2022 at 11:55 pm

      I am happy that you enjoyed it Latisha!! N x

      Reply
  7. Nicolasmithston says

    March 23, 2022 at 10:59 pm

    5 stars
    Thank you, once again, the wonderful Nagi!!
    Charlie is a revelation. As ‘plain white Aussie folk’ who love cooking different foods, south east Asian foods are fun to balance to taste with a sweet/salt/sour balance trio.
    Just assumed that Chinese cooking was too tricky for us trying to balance salt with salt, more salt, and powwow sweet, and that maybe it just wasn’t for us and we should stick to Viet/Thai etc.
    But then along comes Charlie with the (essential!!) Chinese cooking wine, and corn flour, and we see that flavours can be just as subtle as the SE Asian ones everybody’s addicted to ! Thanks again Nagi (and sorry for any naive offensive cultural comments about food. Trying to learn. x).

    Reply
  8. Dez says

    March 20, 2022 at 2:16 pm

    4 stars
    I love this go-to sauce for my stir-fries. I now leave out the cornflour because it settles to the bottom of the container and is like concrete. I just dice my meat put it in a bowl and add about 1 tbsp of cornflour shake then add the sauce.

    Reply
    • Nagi says

      March 20, 2022 at 9:47 pm

      It does settle Dez, but if you give it a good shake with the lid on it mixes right back in again! N x

      Reply
  9. SSS says

    March 8, 2022 at 4:36 am

    What can be substituted wine

    Reply
  10. Laurie says

    March 6, 2022 at 2:09 am

    Thank you for the great tips and information! Can’t wait to try out Charlie M

    Reply
  11. Jade says

    January 30, 2022 at 3:12 pm

    What about the cornstarch? Just add it to the mixture or mix it with water first?

    Reply
  12. Erin says

    January 25, 2022 at 1:03 pm

    5 stars
    This sauce and stir fry method is awesome!! Thanks so much for the delicious recipe!

    Reply
  13. Lisa says

    January 19, 2022 at 6:30 pm

    It says you can substitute water with pineapple juice, but I don’t see water to begin with – I’ve been making Charlie without water !! Still, so yummy!

    Reply
    • Nagi says

      January 19, 2022 at 11:01 pm

      The water is in the “how to use” instructions! You can sub that water with juice! N x

      Reply
  14. Richard Viau says

    December 16, 2021 at 5:00 am

    I would just like to say thanks Nagi for sharing Charlie with us. It’s a great sauce and so convenient. I’m learning so much from you, like velvetting chicken and beef. Keep up the great work!

    Reply
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