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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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
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 😀
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! 🙂
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
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!!
What brand of wine do u recommend? Would shaoxing wine Work? Thank u
Hi Salina! Shoaling wine is perfect! 🙂
hey! Great post! Any subsitute for the wine? For a non alcoholic sub?
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!
Hi thanks for the sauce recipe very tasty sauce one question how long does it last in the fridge
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. 🙂
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.
I’m so glad you enjoyed it Chahaya! Thank you for coming back to let me know 🙂
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
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/
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
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!
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.
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??
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! 🙂
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!
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!
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)
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
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?
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
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
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
Can I use cooking Michiu? Thanks!
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
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)
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!
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.
No worries Jen! Glad you found this useful! 🙂
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…..:)
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!
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.
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!
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!” 🙂
You let your husband into the kitchen….?? 😉
thanks for the recipe sounds great could you use stock say chicken in place of the water
Hi Colin! Yes, you can absolutely use chicken stock instead of water – it will add more flavour to the stir fry!
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!!!
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!! 🙂
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!
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. 🙂
I think adding more water will unfreeze the corn starch
I hope it does! I can honestly say I haven’t had that problem before so not sure what advice to give! 🙂