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
Sandra says
How long can this be assured in the refrigerator? I’m excited to give this a try!
Nagi says
Weeks! Check the notes 🙂 N x
Coco says
Hi, I can’t wait to try this recipe. Could you please name a few brands of Chinese Wine that you like?
Nagi says
Hi Coco! Which country are you in? 🙂 N x
Liz says
Another gorgeous recipe, thanks Nagi! Hubby always knows dinner will be delish when I say “it’s one of Nagi’s”. And Dozer’s latest activities are as eagerly anticipated as the recipes 😁
Nagi says
Thank you for the review Liz, it’s so terrific to hear you enjoyed this! N xx
Kenny says
Do you have a lo mein sauce recipe ?
Nagi says
Hi there! Just use this and add 2 tsp dark soy sauce when you make your noodles. 🙂 N xx
Kenny says
What noodles they use in lo mein for Chinese takeout? And, thank you
Nagi says
Thin egg noodles 🙂 N x
Joseph Hernandez says
Thank you for sharing your secret sauce, I cant wait to make it after I made stir fry vegis with boneless chicken breast for my wife just using roasted garlic teriyaki sauce by kikkoman. We ate it, but did not taste like restaurant style.
Can I use teriyaki sauce instead ? xo joseph
Nagi says
Hi Joseph! I truly think if you use this per the recipe it will taste more like takeout than a bottle teriyaki sauce! 🙂 N x
Joseph Hernandez says
To do stir fry veg…can you use frozen or fresh.
Which is better.
bobi pixley says
Great sauce! I’ve been looking for the perfect stir-fry sauce for me and now I’ve found it. I really like the ability to customize the sauce using the Base Flavourings and Additional Flavouring Suggestions.
Nagi says
That’s great to hear Bobi! Thanks for letting me know – N xx
Kat says
My husband is allergic to shell fish. What could I use to substitute for the oyster sauce?
Nagi says
Hi! Hoisin is a great sub, you’ll get a slight Chinese Five Spice flavour which is lovely! In fact, I add it when I make stir fries using this sometimes 🙂 N xx
Michelle Mallon says
My husband just loved this sauce! Can’t wait to make stir fry for him again. Thank you so much for sharing your recipe!
Nagi says
That’s so great to hear Michelle! Thanks for letting me know – N xx
chinablue says
I made this sauce and it taste amazing..thanks for sharing : )
Nagi says
I’m so pleased you enjoyed it! N xx
Debbie says
Hi Nagi, Thank you soooo much for ALL of your fabulous recipes! My kids and I have MANY favorites, but Charlie has got to be my utmost favorite, I ALWAYS have a jar of him in the fridge. I have gotten into the habit of slicing up and freezing any leftover meat, that is not quite enough to do for leftovers the next day, but boy, does it ever go a long way for those unexpected guests, or just, what’s for dinner tonight, cause I’ve always got plenty of veggies in the fridge, toss em in the wok, add the meat and Charlie and WOW every time!
,
Nagi says
I’m so thrilled you love Charlie as much as I do!! I literally just landed this morning after 3 weeks in Canada and the US and the first thing I am making is a fresh jar of Charlie. Seriously! 🙂 N xx
Kelsey says
I just made this. It was delicious!
Nagi says
That’s terrific to hear Kelsey! Thanks for letting me know! N x
Vicki says
Hello Nagi, I love your recipes! Thank you so much for being so generous with your time and expertise. Do you have a favourite brand of Hoisin sauce that I can purchase here in Australia? The last bottle I bought from my Asian grocery store was very harsh in flavour. Thank you in advance for any advice.
Nagi says
Gosh sorry to hear that Vicki! I use Lee Kum Kee from Woolies etc – just avoid the orange one (Ayam brand), it doesn’t taste quite right. I made that mistake for the first time a few months ago, ended up tossing the whole bottle. N x
Tami says
What can I use instead of Base Flavourings? I am thinking you are referring to a bouillon which has too many chemicals.
Nagi says
Hi Tami! You can just skip the base flavourings if you want, the sauce has enough flavour as it is!
Rita says
Hi Nagi! What would I need to add to this sauce to create the sweet spicy garlic sauce that I buy at my local Chinese take out place? I just buy the sauce and make my own stir fry, but I’d like to make my own.
Nagi says
Hi Rita! More sugar + garlic + sriracha or other chilli paste 🙂 Just add it when making the stir fry and adjust as you to taste!
Daphne says
Hi, Nagi, I just found your website today and I can’t wait to try your Charlie sauce! However, I live in the United States (Tacoma, Washington) and I haven’t a clue what Chinese cooking wine is. We do have Asian food markets here, so I can probably get it, but I have no idea what I’m looking for…I don’t want to use saki, which I love, because I found out I’m allergic to rice!!!! Is Chinese cooking wine also rice based? Is there a brand I can look for? Thanks so much, and I’m looking forward to checking out your other recipes. (I love your cooking tips!)
Daphne
Nagi says
Hi Daphne! Unfortunately it is also rice based. 🙂 What about dry sherry? Can you have that?? It is a great sub!
Kristine Lynch says
Hi Nagi,
I have only got Tamari soy , wold that be ok also are we using 2×1/4 cups of soy if we have only one brand ??? Cheers
Nagi says
Yes that should work ok Kristine! Slightly stronger flavour, still terrific!
Neil says
Hi, love the website. Looking to make up a jar of this but slightly confused with the Soy sauce. I tend to use Chinese brand soy sauces which are labelled as Light and Dark (usually Lee Kum Lee brand). It might be a silly question but would you happen to know if the dark is what you are considering all purpose?
I ask because here in the UK it seems to be the opposite. What we consider just plain old “standard” soy sauce is usually under the Chinese brands classed as light. I’m wondering if there is a difference that necessitates me going out to pick up a bottle of Kikkoman brand. Can you help out a confused Brit please? 🙂
Nagi says
Hi Neil! Using more light sauce will be just fine 🙂 Chinese soy sauces are labelled light and dark, then we also have all purpose soy sauces which are not labelled like that which I call “all purpose”. Using light soy sauce will be just fine!
Neil says
Thanks Nagi!!!! Made it up using just light soy and used some to cook your Proper chicken chow mein recipe this evening. WOW.
Way more flavoursome than the take away chow mein’s I’m used to. A lovely spiciness from the pepper, subtle nutiness from the oil and sweetness from the oyster and sugar all came through from this sauce.
Now I just have to decide what dish to make next 🙂
Nagi says
So fantastic to hear that Neil, thanks for letting me know! N xx
Levi says
Hello Nagi
Note 5 you mentioned a good substitute for Chinese wine is apple juice or grape juice. I want to clarify if this is fresh apple/grape juice or any apple/grape juice that we can buy from the grocery stores or supermarket. Many thanks in advance.
T Olivia says
Hello Nagi, I really love this sauce and friends love it. I just wondering that if I can substitute something for oyster sauce. Because some friends are allergic to oyster. Would you please give any suggestions? Thank you so much.
Nagi says
There is a vegetarian Oyster Sauce available at some stores otherwise use Hoisin! N xx
Nagi says
Hi Levi! Either will be fine 🙂
Melanie McKittrick says
Is there a sub for chinese wine?
Nagi says
Please see Note 5! 🙂
Steph says
I’m so in love with Charlie!! 🙂 Thank you for sharing the recipe with us! It’s so convenient and easy!
Do you know how can I make Charlie to taste a bit like Thai food? Should I replace something with Fish Sauce?
Nagi says
I love that you love Charlie! 🙂 I would sub the light soy with fish sauce and when doing the stir fry, I would add stacks of chilli!