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”!
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!
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!)
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
Peter Nichol says
I Have been using a sauce like this for many years. I little Japanese lady taught me how to make it. I use to mow her lawns and she always had something for me to eat when I had Finnished. She spoke a little English but that did not matter as her food did all the talking. It was a sad sad day when she past away.s Rest in peace dear lady 👃
Nagi says
What a great memory Peter ❤️
Cassandra says
I am so impressed with the directions you give with recipes ie the Chinese wine .I cook a lot of Asian dishes I use a big variety I have a Asian for on my fridge that is packed to the max but have never bought the wine ! Must make a trip to Asian store your directions made me a believer ,thanks Nagi give Dozer a peck for me .
Nagi says
Oh it’s an absolute must! You won’t look back!
Patricia Harlow says
Hello, Nagi. I seriously love Charlie, and will not be without it. However, I always had trouble with the cornstarch settling in the bottom of the jar. Have learned to make it according to recipe, minus cornstarch until actually using it. Really don;t need if for things like pork fried rice or dipping sauce. But thanks for the recipe, as I keep it in the frig at all times!
Nagi says
Hi Patricia, yes I have the same annoying issue. I keep mine in an airtight jar and just shake shake shake until it has incorporated before using! I’m so happy you love it!
Victoria S Morrissey says
This was so darn good. My husband ate 4 helpings of lo mein noodles. I will recommend this all day long. It is the best I have ever made!
I ended up with just the regular soy sauce, and cooking sherry. Wonderful with velvetized chicken!
Dannie Carsen says
I love this stir fry sauce and have made my beloved wife stir fry three time and she smacks her lips each time! This time I cut the broccoli thin and long plus large chunks of green pepper, cauli, zucchini and sliced carrots. Exuberant with garlic and grated ginger in the middle of the stirfry, then 6 tbsp of the sauce works really well for the larger volume I use. I also added 2/3 tsp of flaked red chilies which gave it zing! Thank you so much for helping me cook for my wife after retirement!
Nicky says
I printed out your formula and sauce recipe and taped it inside my kitchen cupboard years ago, and have tried at least 50 other stir fry sauce variations, but I have to say yours is still the best and my go-to whenever I want a guaranteed delicious meal. Thank you for explaining the reasoning behind all the ingredients and cooking steps. You have truly made me a better cook, and a healthier person.
Nagi says
Woah Nicky, what great feedback! Thanks so much!!!!
Elizabeth says
Thank you for sharing your ‘Charlie’ recipe, but what can I use if I just can’t stomach oyster sauce? Is there a substitute that will work?
Nagi says
Nothing quite compares to oyster but I’ve heard of a mushroom based “oyster sauce” that might make a good substitute. Or you could try Hoisin ☺️
Charles Meehan says
Finally!!! I knew there had to be some well kept secret, I have read so many recipes that all start out the same way and you end up with a dry pile of food that should somehow go on top of rice. Thanks for unleashing the secret, your straightforward portions are also a welcome addition…just chop up things that look like they would be tasty together until you get to 5 cups, and bingo, you are done! Feels like a new day, Thanks!!
Nagi Maehashi says
👌🏼 I’m so glad you’ve mastered it!
Laura M says
Just made Charlie for the first time last night. Huge success! My picky husband loved it. I fried chicken strips, onion, pea pods and yellow bell peppers then added Charlie. Served with fried rice.
Nagi Maehashi says
Sounds fabulous! I’m so glad you loved it!
Pat says
Nagi,
I want to thank you so much for publishing your recipes. I am making a huge recipe of Charlie and giving 1/2 pints of it away to ladies in my church for little Christmas presents this year.
We live in a very rural community in Alabama, and have to drive 60+ miles to eat good Chinese food.
Nagi Maehashi says
You’re so welcome Pat! This makes a great gift – I’ve gifted it before ☺️
joseph says
good sauce less fat yet healthy
Nagi Maehashi says
👌🏼
Bonnie says
I just made the Charlie Brown stir fry sauce tonight for the first time. It’s just like my mom’s home cooking. I love it!! Thank you for sharing the recipe.
Kate says
Thank you for a great sauce recipe! Have been making it all year and I love it. Really appreciate all the details in your notes, too.
Nagi says
You’re so welcome Kate! Glad you like it! N x
Cheryl says
Hi I noticed the Chinese wines you gave a link to, one shows “ contains wheat” does the pandaroo brand have wheat in it also? ( gluten free person 😔)
Ben says
Hi Nagi! I’ve recently gotten into authentic Chinese cooking, and I have to say your sauce is really amazing! Thanks so much for sharing it. However, I have a problem that others have also mentioned — the cornstarch falls to the bottom of the jar (overnight, not after a period of weeks) and hardens to such a hard consistency that it is virtually impossible to break it up and then shake it back in. Some other commentators have left the cornstarch out of the premade sauce and add it for each use, but I’m having trouble getting the proportion of cornstarch to sauce when using this method. If you were to use 2 tablespoons of the sauce, how much cornstarch would you recommend adding to that? Thanks!
Lynne says
1 teaspoon, more or less per 1 1/2 – 2 Tbsp ”Charlie”
Peta says
I have made 3 Charlie sauce now… I love it… thanks for sharing it… my dogs name is CharlieBrown 🙂 he is brown too.. lol…I have cooked several of your recipes now and I’m loving them all… I haven’t ever had success with Asian food.. now I’m making it 3 or 4 times a week…🥦🥕🌶
Gregory Anderson says
please don’t let CharlieBrown near the stir-fry sauce. I will not let my cats near it either.
I’m glad for your recommendation Peta, and for the recipe Nagi. I will make this tonight.
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Nagi says
Charlie Brown!!! Give him a big hug for me! N x
Kelly says
Hi, I love using this sauce but I can’t see the nutrition panel you refer to in note 7.
Indy says
I love this recipe! It tastes amazing, my husband and I were bother really surprised and pleased to discover this accurate restaurant quality flavour, so thank you! One thing though, I think the calories are slightly off, I got 53 cal per serving, rather than 34 AND I calculated that using 1 tbsp of sesame oil instead of two (I find it to over powering). I used my fitness pal and the same brands as you but of course it’s always hard to know how accurate the app is even when being as careful as possible, anyway, just thought I’d let you know! But it’s an awesome perfect sauce recipe and I’m making it again tonight 😉
Nagi says
That’s great to hear Indy!! I’ll check the nutrition, it is a bit hard for things like this sauce as there’s differences in brands 🙂 N x
Carly says
I’m not sure why (tripled checked quantities) but mine always thickens to a paste-like consistency. I’ve learned to keep some water on hand to splash it in as I go. Very yummy though, although my kids think it’s a little salty so I’ll try some lower sodium soy next time. We constantly have a batch of sauce on hand – testament to its versatility and flavour!
Nagi says
Do you mean in the jar before cooking, or once you add it into the pan on the stove??
Carly says
Once it’s in the pan! It’s got to be the cornflour but I put the right amount in and I use scales. I’m at a loss! ¯\_(ツ)_/¯
Steve Z says
Check whether you are using ‘Wheaten Cornflour’ or ‘Maize Cornflour’. I made that mistake once. Cornflour made from wheat will thicken up a lot more….
Carly says
Hi Steve, you’re right! It’s wheaten cornflour. I’ll halve the quantity and see how that goes. Thanks!
Jan Vu says
Hi Nagi, someone posted your Charlie recipe on Epicurious but did not give you credit for your recipe…thought you might want to know. https://www.epicurious.com/recipes/member/views/real-chinese-all-purpose-stir-fry-sauce-53092191