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
I have made this 3 times so far and its absolutely so versatile and I love, love love this and I thank you for sharing!
You’re so welcome Mary!
can’t wait to try this!!!
You’ll love it! – N x
Made a bottle of Charlie to use tonight in your chicken chow mein! Smells fantastic and looks so lovely in the re-used soy sauce bottle (soaked off the label and cleaned it up) that i’m thinking of making bottles of it for family members! Can’t wait to try it tonight 🙂
Yes!! It makes such a great gift ☺️
The Charlie sauce is amazing. Finally a good, authentic Chinese sauce
Hi, can’t wait to try this! Will it freeze ok?
Hi Su, I store mine in the fridge but I don’t see why you couldn’t freeze it – N x
This recipe is outstanding I have used it two nights in a row. This has led me to look at your ebooks which I can’t wait to delve into and cook some stunning dishes this weekend. Thank you Nagi.
hi Nagi,
You are using Lee Kum Kee Premium Oyster Sauce for this recipe right? Have you try Kikkoman Oyster Flavored Sauce, No Added MSG brand? Would it make the taste not as good? Any brand you would recommend? thanks
Hi Nicole, I haven’t tried to be honest, I’ll look into it!
Hi Nagi,
My oyster sauce has MSG. Is there something that I can substitute for it?
Warmly,
Julie
Hi Julie, possibly the mushroom “oyster” sauce – im not sure if it has MSG or not however.
I never, never leave comments but this sauce is so wonderful I just had to tell you! I used hoisan and the stock for wine subs for my first stir fry and loved it so much I used the sauce again the next day! I plan to pass the recipe to my son and grandson who both love to cook.
That’s such a great compliment, thanks so much Bonita!
This sauce looks and sounds incredible. I would like to try it but cannot have oyster sauce because of food allergies. I would like to know it there is something I could substitute for the oyster sauce. Thank you. Love your site and recipes.
Hi Mary, there is a mushroom based “oyster” sauce and it’s a pretty good substitute ☺️
This sauce looks amazing. I would love to try it but can’t have oyster sauce due to food allergies. Is there anything you could suggest for a substitute for this. Thank you very much
Hi Nagi! I noticed that my oyster sauce has MSG. Is there something that I can substitute for it? I love all of your recipes that I’ve tried. Thank you!
Thank you Nagi, for this Amazing sauce. I didn’t have wine or oyster sauce so I doubled the soy and apple juice. My family wants me to market this “phenomenal” sauce. My niece’s name is Charlie so we renamed it Mulan sauce because it’s versatile, reliable, and has a heck of a kick! My husband added rooster sauce to his and calls it Mushu sauce. Thanks again, now my whoke family thinks I am an expert with stir fry!
I love this!!!!! ❤️
Hi, just made the stir fry sauce by your recipe. Loved it! Super easy and tasty. Substituted oyster sauce with hoi sin, and sherry with mirin. Added sriracha, garlic and splash of japanese vinegar. Was delirious. And most importantly super easy and super quick. Thank you very much for your recipe!!!!
Sounds fabulous Lina – I’m so happy you love it! – N x
First off, I just adore your recipes, especially “Charlie”! Keep up the good work!
Just a question, have you ever put dried ginger powder in Charlie? I forgot to add strips of ginger to my stir fry yesterday, and I could tell something was missing. I went through it in my head, and realized I had forgotten to add ginger. It so happens I have a new big bottle of ginger granules (purchased to make home made tiger balm) and so was wondering if you had a suggestion of how much to add to a batch of Charlie. I know fresh is best, but since I do have a big bottle of ginger powder to use, thought I would try it out in Charlie.
Hi Sarah, I’m so happy you love my recipes! I haven’t added ginger to Charlie but that’s a great idea! I usually add Charlie as a base to so many dishes (some which don’t use ginger) so I leave it out. However, try adding half a teaspoon and see how that goes! Love to know what you think ❤️
I made “Charlie” yesterday and used it for a basic stir fry with chicken, noodles, and veggies. This is the flavor I have been trying to achieve for years. My daughter and two of her little ones loved it and wanted seconds. I was able to make cabbage, carrots, and onions appealing to my granddaughters. This will always be in my fridge from now on. Thank You
Sounds like you nailed it Troy! Well done!!!
hi nagi
is it ok to use amontillado or is it too sweet, also does it affect the storage time limit in the fridge
I honestly haven’t tried it – but would love to know if it works!
Do you use a metric 20ml tablespoon or US 15ml ?
Thanks
Hi Kiki! Actually, metric tablespoon is 15 ml as well in most countries 🙂 Australia is the exception where officially, it’s 20 ml for 1 tbsp but actually nowadays, it’s more common for 1 tbsp measures to be 15 ml. Very irritating! For this recipe, I honestly can’t tell the difference between making this with a 20 ml or 15 ml tablespoon, so use whichever one is within reaching distance! N x
This looks great–I’m excited to try it. One question: is the sesame oil toasted or plain?
Hi Loralyn, I’ve updated the recipe to say toasted ☺️
Hi Nagi.
How do you toast sesame oil??
Hi Chris, you can buy toasted or regular sesame oil ☺️
I Have been using a sauce like this for many years. I little Japanese lady taught me how to make it. I use to mow her lawns and she always had something for me to eat when I had Finnished. She spoke a little English but that did not matter as her food did all the talking. It was a sad sad day when she past away.s Rest in peace dear lady 👃
What a great memory Peter ❤️