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Home Asian

Real Chinese All Purpose Stir Fry Sauce (Charlie!)

By:Nagi
Published:14 Jun '14Updated:8 Sep '23
1,062 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 minutes mins
Total: 2 minutes mins
Noodles, Stir Fry
Asian, Chinese
4.94 from 262 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
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1,062 Comments

  1. Tash says

    August 23, 2015 at 3:23 pm

    5 stars
    I’m so happy to have found this recipe! I made it today with some adjustments. I used vegetarian mushroom sauce instead of oyster sauce. I also had some caramelized fig sauce that I added instead of sugar for a rich sweetness. I’m so happy with the result and can’t wait to add it to my dinner tonight 😀

    Reply
    • Nagi | RecipeTin says

      August 24, 2015 at 5:43 am

      Hi Tash! I’m so glad you enjoyed it and the substitutions are fantastic! That’s what I love about cooking, that we can use recipes as inspiration and make them to suit our tastes / diets. Thank you for taking the time to come back and let me know you enjoyed it! 🙂

      Reply
  2. Tony says

    August 14, 2015 at 11:20 pm

    Hi Nagi
    I’m looking for a stir fry recipe that I can use in my lorry and this one sounds really nice so I’m going to give it a go I do a lot of cooking whilst I’m away from home I’m not a great fan of take away and I love to cook and stir fry is an easy and quick meal for a truck driver on the go so having a sauce ready made on hand is a must but I was just wondering would I be able to replace the white pepper for Chinese five spice and if so how much would I have to use thankyou

    Reply
    • Nagi | RecipeTin says

      August 15, 2015 at 6:02 am

      Hi Tony! Wow, I love your attitude. With a job as a truck driver, it would be so easy to fall back on takeout. This is such a great idea, keeping this sauce on hand! I hope you saw my post with all the recipes for things you can make with this? That’s a handy thing to keep on hand with you on the road along with this sauce!!

      I wouldn’t recommend substituting the pepper for Chinese five spice because that spice has such a strong, distinct flavour. However, what I would suggest is adding a sprinkle of five spice when you use the sauce, adjusting the amount to your taste on a dish by dish basis. 🙂

      I hope you enjoy it!!

      Reply
  3. Salina says

    August 14, 2015 at 2:44 am

    What brand of wine do u recommend? Would shaoxing wine Work? Thank u

    Reply
    • Nagi | RecipeTin says

      August 14, 2015 at 6:14 am

      Hi Salina! Shoaling wine is perfect! 🙂

      Reply
  4. Lanie says

    August 9, 2015 at 8:22 am

    hey! Great post! Any subsitute for the wine? For a non alcoholic sub?

    Reply
    • Nagi | RecipeTin says

      August 10, 2015 at 6:04 am

      Hi Lanie! I think for this one, the best non alcoholic substitute is apple or grape juice! I know that sounds strange, but the slight sweetness and acidity will be the closest match to the purpose that the wine plays in this sauce. Thank you for the question, I will up date the recipe with this suggestion!

      Reply
  5. Derek Lindsay says

    August 6, 2015 at 9:42 pm

    4 stars
    Hi thanks for the sauce recipe very tasty sauce one question how long does it last in the fridge

    Reply
    • Nagi | RecipeTin says

      August 7, 2015 at 7:44 am

      Hi Derek! Thanks for the question, I’ll update the recipe 🙂 It will last for weeks – definitely 4 weeks because that’s around the time I keep mine, but probably longer because the ingredients in the sauce don’t go off i.e. the shelf life of the sauce should be the shelf life of the earliest expiry date of the ingredients used in it. Does that make sense? If it remains untouched in the fridge for over a week, then the cornstarch does tend to harden at the bottom of the jar so you will need a knife or something to stir it up a bit. 🙂

      Reply
  6. Chahaya @ Sweet Si Bon says

    August 5, 2015 at 12:04 pm

    5 stars
    Hi, Nagi! We made this sauce and used it in two stir fry dishes with different noodles, meats and veggies and both were delicious, so your sauce is a definite ‘keeper’ for us. The fact that we can switch it up each time with the base and added flavorings makes it all the more special. I love that you have ‘de-mystified’, organized and simplified many Asian dishes, without losing authenticity and flavor – a true gift.

    Reply
    • Nagi | RecipeTin says

      August 6, 2015 at 7:45 am

      I’m so glad you enjoyed it Chahaya! Thank you for coming back to let me know 🙂

      Reply
  7. brian says

    July 30, 2015 at 2:59 pm

    5 stars
    What a great idea Nagi and thanks for sharing, i currently make a similar sauce from scratch when i want to use it. though your base has a few ingredients that i don’t currently use (chinese wine and white pepper) but they are on my shopping list now.
    my question is you mentioned sriracha bean paste , is this similar szechuan ( i love szechuan)

    and also many many years ago i was introduced to what was referred to then as a chinese pancake or dumpling that was a small savoury bread like “pancake” with sesame seeds on top, have you seen or know of what flavours these little parcels, the flavours are quite simple, but i like savoury stuff.

    thanks for the tips nagi keep up the good work

    Reply
    • Nagi | RecipeTin says

      August 4, 2015 at 6:54 am

      Hi Brian! So glad you like the look of this 🙂 Great minds think alike! I love szechuan flavours as well. The flavour of szechuan sauces are different to sriracha / bean paste but you could definitely add it instead! The base flavour of this sauce is so neutral, it’s really great to use to add any flavours (Asian flavours!) that you want.

      I have a shallot / scallion chinese pancake on my site – is that what you mean? https://www.recipetineats.com/scallion-pancakes-shallot-pancakes/

      Reply
  8. andre says

    July 15, 2015 at 6:58 am

    Thanks for sharing Nagi, do you know how to make flavor fried rice like chinese takeout, I dont think they used brown sauce, I think they use infused oil maybe, or charlie can be use in fried rice?

    Thanks again

    Reply
    • Nagi | RecipeTin says

      July 15, 2015 at 7:02 am

      Hi Andre! I’m glad you enjoyed this 🙂 For classic fried rice, the secret is using a bit of Chinese wine and Chinese chicken stock. It’s different to western chicken stock, it comes in a loose powder form and you just sprinkle it on the rice while cooking.

      To use Charlie, you need to omit the corn powder because for fried rice, you don’t want the sauce to be thick. 🙂 I’ll post a fried rice recipe soon!

      Reply
  9. Nori says

    July 8, 2015 at 7:31 pm

    5 stars
    Incredibly tasty! Very versatile! I’d searched for ages for a sauce that would replicate the taste I enjoyed at my local Chinese place, and this one hit the mark.
    One question! When I made it, the sauce and dishes seemed really pepper-heavy; not enough to be detrimental, the smell just made my eyes water a bit, haha! Is it supposed to be 1 tablespoon or 1 TEAspoon of white pepper? Appreciate any feedback.

    Reply
    • Nagi | RecipeTin says

      July 9, 2015 at 6:27 am

      Hi Nori! It definitely should be 1 tablespoon of white pepper. 🙂 It really makes a difference, adding that extra bit of kick to the sauce! But if you want, just reduce the amount a bit. Surprised it made your eyes water! You mean when you were cooking??

      Reply
      • Nori says

        July 9, 2015 at 11:35 pm

        Cooking it was fine, actually, it was mostly a few minutes into eating it. I might just not be used to that level of spice, but if it’s gonna taste this good, I can get used to it! 🙂

        Reply
  10. Jen says

    June 27, 2015 at 2:33 am

    I can only find sweet mirin here (US), and I guess this has become a common problem. For a substitute, which would be better: sweet mirin or dry sake? Thanks!

    Reply
    • Nagi | RecipeTin says

      June 27, 2015 at 6:48 am

      Hi Jen! The recipe calls for Chinese cooking wine or dry sherry. You can substitute it with either dry sake OR sweet mirin but if you use sweet mirin, omit the 1 tbsp of sugar. 🙂 It will be a wee bit on the sweet side but nothing too drastic once it is used as a stir fry sauce. Hope that helps!

      Reply
  11. RossC says

    June 19, 2015 at 10:38 am

    I would like to update my April comment..
    I had found your site and was happy to find an all purpose sauce to simplify stir fry meals for my wife and myself..

    I have to express how really pleased we are with this sauce.. Because we have this in our fridge ALWAYS now, stir fry has become our favorite meal, many times a week..

    I am reading my way through (and making) your various stir fry recipes and I have found myself using this sauce instead of making the sauce in the recipe… Possibly missing out on an original flavoring here and there but… being old means I can use what I want and I want the all purpose sauce as often as possible…. ;o) its the best… :O)

    Reply
    • Nagi | RecipeTin says

      June 20, 2015 at 8:47 am

      Hi Ross! I am so glad you are enjoying it! It’s fabulously convenient, isn’t it? I pretty much always have a jar of it on hand 🙂 You know, I’m like you. For many stir fries, I will use the all purpose sauce, sometimes I throw in extra flavourings that the recipe calls for but it’s just such a neutral base, it’s fantastic even as is! I made Chicken and Cashews the other night using this.

      Thanks for taking the time to share your feedback! N x

      Reply
  12. Scarlett says

    May 17, 2015 at 2:24 pm

    I am really concerned about the salt in this. I am on a low salt diet. Since that I’ve really cut back on cooking Asian food because most of the ingredients contain a lot of salt. This seems to include all of them.

    We do like Asian food. I just can’t seem to find a low salt sauce. Any suggestions?

    Reply
    • Nagi | RecipeTin says

      May 17, 2015 at 5:04 pm

      Hi Scarlett! If you substitute both soy sauces for a single low sodium soy sauce, that will drastically reduce the salt levels in this. You might also be able to find low sodium oyster or hoisin sauce. But most of the salt is in the soy sauce so by substituting that, you will reduce the salt level a lot.

      Also! Don’t forget you don’t actually use much sauce for a stir fry! So a little goes a long way! Hope that’s helpful – Nagi x

      Reply
  13. Joanne says

    May 16, 2015 at 6:18 pm

    Thank you so much Nagi, I found your recipe today, and tonight I have made the nicest stir fry ever. So simple. Love it. Perfectly balanced flavour. I added chill and garlic. Yummy

    Reply
    • Nagi | RecipeTin says

      May 17, 2015 at 5:55 am

      Joanne! I am so glad you enjoyed it!! Chilli and garlic are great flavour additions, I almost always add them. Thank you for coming back to share your feedback! Hope you are having a wonderful weekend – Nagi x

      Reply
  14. Cynthia says

    May 4, 2015 at 11:55 am

    Can I use cooking Michiu? Thanks!

    Reply
    • Nagi | RecipeTin says

      May 4, 2015 at 2:33 pm

      Hi Cynthia! Yes, you sure can! That’s a brand of Chinese cooking wine which is exactly what you need for this! Hope you love it! N x

      Reply
  15. RossC says

    April 24, 2015 at 8:01 am

    5 stars
    Hi Nagi..
    I recently became a fan of Asian cooking and am building a solid pantry of Japanese ingredients.. I am convinced that the sauce is the flavor key to success in this type cooking..
    I found you through a search for an “all purpose stir fry sauce”.. I can build several different Japanese sauces but,
    this brown sauce recipe is exactly what I am looking for as, occasionally, I like to do a quick stir fry for my wife and myself, instead of a full recipe meal.. Having this sitting in the fridge is perfect for my needs..
    We are in our 70’s and love Asian meal for a number of reasons.. :O)

    Reply
    • Nagi | RecipeTin says

      April 24, 2015 at 8:10 am

      Hi Ross! I am so glad you found this 🙂 It really is a great staple to have in the fridge! You know, I recently discovered it makes a good soup base too. I just add it to chicken broth / water (equal amounts), bring it to a boil and add dried noodles + veggies. Delish!

      Reply
      • Jen says

        May 17, 2015 at 7:41 am

        Ooh! An easy Asian soup base or broth is just what I’m looking for. Excellent! Thanks for all the great information and explanations you provide on your site – very helpful and interesting.

        Reply
        • Nagi | RecipeTin says

          May 17, 2015 at 5:00 pm

          No worries Jen! Glad you found this useful! 🙂

          Reply
  16. Jill says

    April 1, 2015 at 1:59 am

    5 stars
    I just LOVE this recipe and the fantastic details about the base seasonings, etc. This has to be the most informative recipe site I have found! You put such time and effort into it. I have been cooking for a very long time, always just loved making Chinese stir fry, but after a move and losing my recipe for stir fry was sort of winging it. I used fresh chicken breast, baby bok choy, some carrots, green onions, broccoli and the garlic/ginger base. Since I like it a bit spicy but not painful, when I stir fried the veggies I added 2 whole Chinese red pepper pods, no seeds, and took them out after a few minutes. These recipes are filling and so great….. not any more expensive than if you bought any other groceries for dinner! I use Jasmine rice to serve with it and my chop sticks are getting a great workout! Thanks for taking the time to share all of this with us…..:)

    Reply
    • Nagi | RecipeTin says

      April 1, 2015 at 7:21 am

      Hi Jill, thank you so much for your lovely message! I am glad you enjoyed the recipe and that you find useful information too 🙂 Mmmm, your stir fry sounds lovely! Fully loaded 🙂 I am usually much more boring!

      Reply
      • Prisca says

        April 1, 2015 at 5:33 pm

        I like the reciepy but I didn’t understand how to make charlie, what exactly as ingredients I need to use can You please direct me on that step by step? I thank You.

        Reply
        • Nagi | RecipeTin says

          April 1, 2015 at 6:42 pm

          Hello Prisca! The ingredients and steps to make Charlie are in the recipe down towards the bottom of the post. Did you see that?? I hope I wrote it clearly!

          Reply
  17. Marissa | Pinch and Swirl says

    March 25, 2015 at 10:53 am

    5 stars
    Somehow I missed this recipe before. I am so going to make this sauce and keep it in my fridge! My husband looked at that page of 10 stir frys you made with it and said, “I’m going to make them ALL!” 🙂

    Reply
    • Nagi | RecipeTin says

      March 25, 2015 at 11:04 am

      You let your husband into the kitchen….?? 😉

      Reply
  18. colin bingle says

    March 3, 2015 at 7:23 am

    5 stars
    thanks for the recipe sounds great could you use stock say chicken in place of the water

    Reply
    • Nagi | RecipeTin says

      March 3, 2015 at 7:50 am

      Hi Colin! Yes, you can absolutely use chicken stock instead of water – it will add more flavour to the stir fry!

      Reply
  19. Felicity says

    March 2, 2015 at 6:06 pm

    5 stars
    My 10 year old daughter made this yesterday and we cooked a chicken stir fry with hokkien noodles tonight with it. Added some coconut cream and toasted sesame seeds which the kids loved. I have been looking for a go-to stir fry sauce for a very long time and think I have finally found THE one! I have been cooking your recipes for a few weeks now and Nagi is now a household name!!!

    Reply
    • Nagi | RecipeTin says

      March 2, 2015 at 6:48 pm

      Oh wow Felicity, thank you so much for this wonderful message! Honestly, it is feedback like this that makes me be so picky about what I share, and to test, test and retest recipes before I post them. I am so impressed that your 10 year old daughter made this!! VERY sophisticated recipe for a 10 yo to make!! Thank you again for your message!! 🙂

      Reply
  20. Linda says

    February 24, 2015 at 11:29 am

    Hi Nagi

    I made this sauce and although I love the taste the cornstarch settled to the bottom of the jar within the first day and was like cement. I couldn’t pry it out!

    Reply
    • Nagi | RecipeTin says

      February 24, 2015 at 12:34 pm

      Hi Linda – I’m glad you liked the taste! Re: cornstarch turning into cement….I can honestly say I have been making this for years and never ever had that problem. I am wondering if there was something odd with the cornstarch – maybe if it was drier than it should be then it would suck in so much moisture it “freezes” up….I just don’t know. I’m sorry! I can honestly say I’ve never experienced this problem before. 🙂

      Reply
      • Steven H. Douglass says

        March 10, 2015 at 3:26 pm

        I think adding more water will unfreeze the corn starch

        Reply
        • Nagi | RecipeTin says

          March 10, 2015 at 4:37 pm

          I hope it does! I can honestly say I haven’t had that problem before so not sure what advice to give! 🙂

          Reply
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