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
Steve says
Hello, I was wondering what type of sesame oil I should use? I have some Kadoya toasted sesame oil, but it’s really strong. Should I be using white sesame oil? Thanks for the great recipes!!!
Nagi says
Hi Steve! Yes toasted 🙂 Yes it is strong but don’t worry, the other flavours in this are stronger! If you want less sesame flavour there is no probs reducing the amount you use. 🙂
Todd says
How long will this last in the frig?
Nagi says
I’ve kept it for up to 8 weeks, but please ensure the ingredients you use has a suitable shelf life 🙂
Scott says
Hello,
Has anyone tried using Coconut Amino’s instead of Soy Sauce? I love the recipe but there is ALOT of salt in it. So I am looking for ways to bring the sodium down, Low sodium Tamari might work? Also do you know of any good Low/lower sodium Oyster Sauce alternatives?
This is a GREAT recipe if sodium is not a concern I like using it with Miracle Noodles to make a low calorie Chow Main.
Nagi says
Hi Scott! This sauce in itself is high in sodium but only a bit is used per serving! 🙂 I haven’t tried this with the subs noted above BUT you can definitely make this with any low sodium versions of any of the ingredients. 🙂
Tara says
today a miracle happened my four children all finished their stir fry and I didn’t have to make four different sauces thank you Nagi they all have very different palettes and Charlie with a bit of garlic and a drizzle of honey pleased them all you have made the life of a busy mum just that little bit easier again Thank you
Nagi says
I love hearing that Tara, thank you for letting me know!!! (PS You haven’t really made FOUR different dinners have you????)
Donna says
Hi Nagi, I’m wondering if black pepper can be used instead of white?
Nagi says
Hi Donna – yup! Just that there will be black bits visible in the sauce 🙂 Same taste!
Michelle says
Is Shao Hsing Rice Wine ok to use?
Nagi says
Yup! That’s exactly what Chinese cooking wine is! N xx
Tammy says
Would fish sauce be a good alternative to soy sauce?
Nagi says
Hi Tammy! Yes you can but it will give it a slightly more Thai-like flavour. Also because it is stronger, reduce by 1/4 of the soy sauce amount required in the recipe. 🙂
Toni says
I have been looking for a good stir fry sauce for years, and I’ve finally found it. Thank you for this Nagi, my quest is over. I followed the recipe exactly, opting for just one teaspoon of white pepper, which turned out to be just right for me.
Nagi says
I’m glad you enjoyed it Toni! Thanks for letting me know! N x
Jennifer says
This is exactly what I was looking for, but I have a couple questions:
I just so happen to have some fish sauce in my cabinet (no oyster sauce)– Can I sub the fish sauce for oyster sauce?
Also, I know you said the best subs for the chinese wine are either sherry or sake, but can I sub just regular old white or red wine? (it is difficult to find asian ingredients in my small town. i could easily get sherry probably, but i don’t really use it for anything else).
Nagi says
Hi Jennifer! Unfortunately not, fish sauce is quite different, not as thick, not sweet at all and much saltier. Also white or red wine won’t work either, sorry to say! Dry sherry is the best. 🙂 And I promise oyster sauce is work hunting down, it is a magic ingredient for Chinese cooking, flavour loaded!
Jennifer says
Thanks for replying so quickly! I will definitely have to make it a point to find some oyster sauce then so I can try Charlie soon. Unfortunately for tonight, I will have to go in a less authentic direction.
Bill says
I’m in love with Charlie!! It’s just the sauce I have been searching for all my life (or at least the last few years).
I have often wanted to recreate good Chinese sauces. Charlie is perfect and loves accessorising with chilli, garlic, ginger, anything. It’s even good on its own if you’re cooking for fussy eaters who do not like spice.
15 mins is all you need to create a different meal every evening.
Thank you so much for sharing this Nagi. I look forward to trying some of the other recipes on your beautiful website.
Nagi says
I’m in love with Charlie too! Thanks so much for your lovely message Bill, so glad you enjoyed it! N x
Monica says
Many recipes I’ve looked up used dark soy sauce with light soy sauce, so I was curious why you choose to use all purpose soy sauce with the light soy sauce. How would you say it differs in flavor? Also, could you explain the reason for the corn starch? Is it just to thicken the sauce? Thanks so much for your post!
Nagi says
Hi Monica! I use all purpose soy sauce instead of dark because I find a) the flavour of dark is more dominant which makes this sauce more soy-saucy, whereas by using all purpose, it remains with the same level of saltiness but less dominant soy sauce flavours, making it a great base to add other flavourings. And b) it makes the colour of the sauce very dark. Some stir fry sauces are supposed to be dark, but for an all purpose sauce, I like it to be more light coloured. But you can totally use dark if you want! And yes the corn starch is to thicken the sauce so when you add water into the stir fry, it makes it thicker and coats the ingredients beautifully! 🙂 N xx
Gerard says
Thank you for this!
I made the hoisin version (because it was what I had) and absolutely loved it!
After this batch of Charlie is used up, I can’t wait to try the regular version!
Nagi says
I’m so happy to hear you enjoyed this Gerard! Thanks so much for letting me know! N x
Wendi says
I love love love your recipes!
Made the chow mein froze in portions still enjoying !
Nagi says
Thanks Wendi! I’m so glad you’re enjoying them! N x
Eric says
I couldn’t figure out how to just leave a comment myself, so I am leaving it on your most current response. What would you suggest if all you had was the light soy sauce? All I have is usukuchi soy sauce.
Nagi says
Hi Eric! Just using light soy sauce will be fine 🙂 N x
Beth Laverty says
Thank you Nagi. Last night I finished off the first bottle I made from your recipe. Today I am making another. I don’t have much time to make dinner most evenings. This is now one of my go to “secrets.” Last night we had beef, broccoli and cashew stir fry. The sauce made it perfect!
Nagi says
I’m so glad you like my Stir Fry Sauce Beth! Thanks for letting me know! 🙂 N x
Jamie says
Thank you Nagi!
I have been trying your recipes for a while now, they are all authentic and fast as promised – this sauce it’s fantastic!
Nagi says
Hi Jamie, I’m so glad you like Charlie, thank you for letting me know! ❤️ N xx
Hilary says
Love this sauce! I’ve made it several times in mason jars and use as needed on everything. Sometimes I add extra chilies for the heat, but it’s the best “starter” sauce recipe ever and is easy to morph into whichever plate your making. I just discovered your Thai sauce basic recipe and will make a mason jar of that basic sauce in the morning. I can’t wait to search more of your posts to get much needed help and change from my usual family menu. Thanks so much for your time, effort, patience, and diligence getting your knowledge out to us who love good tasting food. Hilary
Nagi says
I’m so glad you enjoy this Hilary! Thank you for letting me know! N x
Marcia says
Nagi, I just found your site and have been looking through it for over an hour. What a find! You’re doing such a beautiful job– great recipes, great tips and info (especially so! So thorough) and great photography. Can’t believe I didn’t discover you before. I’m signing up!
About this recipe: Brilliant! I have a lovely wok that I’m vowing to use regularly in 2017, but making up a sauce is one of the (pathetic) reasons I haven’t used it much at all. Problem solved! I’ll try this sauce with reduced sodium soy sauce though, as I need to watch my intake. Am wondering if tamari could be substituted as well? Thanks for the tip of subbing hoisin for the oyster sauce for those of us w/seafood and/or (in my case) mollusk allergies!
Nagi says
Hi Marcia, so glad you found me too! Thank you for the compliments! Tamari can definitely be used instead. I do hope you enjoy it! N x
Richard Lovett says
I have searched for years for an authentic Chinese brown sauce recipe. Yours is it! I have made it several times. It definitely compares with the brown sauce from my favorite local Chinese restaurants. A few suggestions: I find that the sauce is too salty if I use Chinese cooking wine. I use Japanese sake instead and can’t tell any difference except for less saltiness. Also, I don’t see any reason to add the water to the sauce at the last minute. I mix it with the sauce in the jar so that all I have to do is shake and pour when cooking time comes. And finally, I am diabetic so I use Splenda instead of sugar, again with no discernible difference in taste.
Nagi says
I’m so happy to hear that you enjoyed it Richard! Thank you for letting me know! N xx
Rida haris says
Hello..I’m planning to make chicken chow mein following your recipe but since I’m a muslim i cant have wine or any kind of alcohol so can you suggest something to substitute it..?
Nagi says
Hi Rida! Yup, there sure is – please see Note 5 🙂
gcmgome says
This recipe is awesome in how many problems it solves. I have dedicated “Vegans” as well as traditional carnivores coming over for Christmas dinner. We plan to cook a turkey as we have for about 70 years, as the group is heavily waited in white haired seniors. My brain began to hurt from how I would please everyone while necessarily simplifying what had become overly complicated proceedings. This “Charlie” mixture was the answer.
My first trial produced awesome results and I have 8 ounces remaining for the big day. The versatility allows me to sweep the kitchen and cook all available vegetables, decide on beef, pork, shrimp or chicken, or even go vegan.
The plan for this Christmas is as follows: We will cook the turkey, produce the gravy and stuffing and then make the remainder of the meal vegan. Oven roast potatoes and carrots cooked in canola oil, with salt and pepper will be one main portion of the meal, while a vegetable, vegan friendly chow mein, without any meat will make up the rest of the meal.
Imagine if you will, how this sauce will influence my vegetable stir fry, become part of a traditional turkey dinner and please all pallets at the same time….awesome is the only word I can think of to describe it.
Nagi says
I’m so thrilled that you enjoyed it, thank you so much! Merry Christmas to you, and kudos to you for catering to such a variety of diets! N xx
Julie Coskey says
I made this tonight – just the basic Charlie recipe with chicken – and my picky pants son LOVED it. I am dreaming of a big mess of fresh veggies stir fried with the sauce! Thank you!
Nagi says
I’m so glad to hear that you and your PPS enjoyed it Julie! Thanks so much for letting me know! N xx
Cathy says
Can’t wait to try this. What is the name of the wine you use and where would I buy it? Thanks.
Nagi says
Hi Cathy! I use this one from Asian stores: http://www.thegrocer.com.au/shop/shoa-xing-chinese-cooking-wine-2/ or this one from supermarkets: https://www.woolworths.com.au/shop/browse/pantry-international-food/asian-food?name=pandaroo-ingredients-chinese-cooking-wine&productId=702357