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
THankyou so much for Charlie. Have always wanted to know what kind of sauce was used on my favourite noodles. Bought meself a wok and away I went. 15 mins later. Perfect chicken stir fry with Charlie lol Thankyou 😊
YESSSS!!! That’s great to hear Maggie ❤️
Do have a version of an all purpose Thai stir fry sauce???
I was looking for a simple stir fry sauce, when l stumbled upon your Charlie Brown sauce. I tried it and keep going back to make more, actually making some tonight for stir fry and noodles. It is so quick, simple and credible. Love it. Thanks so much for sharing. Kres (male who loves cooking)
Just love this sauce … fast, easy and super tasty! Makes a fancy meal out of plain leftovers. Thanks!
Perfect Suzanne!!
I can’t wait to try this. I’ve been trying to find an authentic stir fry sauce recipe that wasn’t sweet for quite some time.Something tells me this is a winner!!
I hope you love it Adrienne!!
Is there a possible substitute for sesame oil or is it must have in this recipe? Would the taste beuch different if I used olive or sunflower oil instead?
Thank you for your recipes, they are amazing!
Hi Klavdija, there really isn’t anything that comes close to sesame oil in regards to flavour – as it’s pretty distinctive. You can sub with another oil it just wont have that real Chinese edge that sesame oil brings – N x
Thank you very much for such quick response. I will buy sesame oil because i can’t wait to try this sauce.
P.s.: Your asian take-out recipes are great for super quick and healthy meals 🙂
Thank you so much for this recipe!! I’ve been trying to get my partner to eat more fresh vegetables and this recipe is fantastic! He gobbled up all those veggies in no time! Thank you so much for all your wonderful recipes!
Great to hear Sarah!
Amazing sauce that I have used with many assorted veggies and proteins. I love how simple it is to make and store. ❤️
It’s great isn’t it Linda, and so versatile!
Hi Nagi – made this tonight for my tofu & veg stir fry and for future stir fries. Quick question the sesame oil – you have against it toasted. What does this mean and how do you toast the oil?
Hi Tracy, you buy it toasted – the sesame seeds are toasted before being pressed ☺️
Made this today for the first time, made a veg and noodle stir fry with some pork left over from Sunday Iunch, I didn’t tell the wife the sauce was home made and she said it’s the best stir fry I have ever made thank You for the recipe.
Thanks so much VJ
Thank you for this!! I used it for a stir fry noodle with vegetables and tofu yesterday and I loved it so much I made it again today!
Sounds great Jennifer!
Perfect! Super good with pork and veg. I added garlic and I am out of oyster sauce, so I can’t wait to try it again with all the ingredients! Thanks 🙂
Thanks for the feedback Lisa ❤️
Love what you conjure up!
😂 Thanks so much Colin!
Love this sauce! Always ever ready in my fridge. I have a question though. Now I have just 1 Tablespoon of Charlie Brown Swiss Army Sauce left in my fridge. Not enough to make another dish with it. Is it alright if I make another batch in the same bottle with that 1 Tablespoon of sauce left? Or should I make a new batch in a separate bottle?
Hi Aisha, I’d make a fresh batch just to be safe – N x
Thank you Nagi! Will do so!
Thank you for this!! I used it for a stir fry noodle with vegetables and tofu yesterday and I loved it so much I made it again today!
Great sauce! Thank you
This is my first time trying a recipe from your site but It won’t be my last. Finally I was able to make an authentic tasting stir fry at home thanks to this amazing sauce. I used all regular soy sauce and sherry. I didn’t have quite enough oyster sauce so I added some hoisin to make up the difference and loved the combo of both. I ended up cooking lomein noodles and used the pasta cooking water for the water in the sauce. This worked really well. I made this with sliced skirt steak this time but will try many more combos of meat and veggies. This really is the “secret sauce” a must try!
Wahoo, I’m so glad you loved it Ami!!!
WOW! This sauce is Spectacular! Im literally speechless as i cannot find the words to describe how good your sauce is!
Thankyou Nagi for the incredible hard work put into your page ,your dedication your videos and for sharing your Amazing recipes with us all.
Thanks so much Nares!!!
Nagi.
Like many out there. I’m diabetic so I have to have No-Low carb food. please give some of those kind of chinese recipes.
Nagi… I simply have to compliment you on your website. Your recipes astound me with their flavours and ease of preparation, but the way you present them to us is simply wonderful. You cover every angle… your spelling and grammar skills are a revelation. You must surely have topped the class at school!!! Just love your videos and your stepped photos too. It’s so refreshing to know you value these aspects of communication. I’m sure we all applaud you! Tons of love for you and your efforts… and of course, your much loved dog!
Hi Nagi! I’m just wondering if there’s a substitute for sesame oil as my daughter has allergy with sesame.Thank you in advance!
Hi Rosemarie, there’s nothing that really is quite the same here but you could substitute with peanut oil, the flavour will be slightly different – N x