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
Best stir fry sauce that I have ever made, hands down! Thank you for this recipe, it will be used weekly 🙂
I’m glad to hear you enjoyed this Tammy!!! Thanks for taking the time to let me know 🙂 N x
Hi. We love this sauce and your recipes. My son and I are sensitive to sesame oil. I realize this is a part of the flavor, but is there a way to cut down on the sesame oil combining with another oil that wont compete with flavor? Just make the sesame a little more subtle. If so, what oil would you recommend…veg, canola? Thanks.
Hi there! You can absolutely just leave it out entirely and substitute with another oil 🙂 I would use peanut, vegetable or canola, but honestly, any neutral flavoured oil will be terrific! N x
I have used this sauce for years! I feel bad I haven’t left a review before 🙁 . This is really my go-to sauce for fried rice and noodles. They always come out glossy and yummy. I add a little protein and maybe green onions but I always get rave reviews. Love this site!
Don’t feel bad Tina!! It’s totally fine 🙂 I’m just glad to hear you’ve been enjoying it! N xx
Hi Nagi. I made this recipe last night and cooked up a stir fry in the time I took to steam some frozen bao. It’s perfect for a DIY pantry. Thanks for a very easy and very usable recipe, and for helping me make vegetable dishes faster!
Great to hear you enjoyed this Rachel! Thanks for letting me know 🙂 N x
Where do you find Chinese wine at? Is that the same as rice cooking wine??
Can this sauce be frozen to extend the shelf-life when not made with wine? Would like to make a bigger batch and freeze into cubes for use as needed.
Gosh, Sarah! I never thought of that, I will try it and update the notes! N xx
Hello Nagi,
I’ve been using this recipe for the past few months and it is fantastic!
I am just about to make a new batch of Charlie and noticed that Fish Sauce is no longer listed on the recipe…..I’m sure it was before?
Hi Charlie! This sauce is totally meant for you 🙂 Nope, never been fish sauce in this recipe. I would worry about shelf life if fish sauce was added 🙂 N xx
Hi Nagi. Just to let you know how much we love Charlie! We always have a jar in the fridge now. It’s one of the best recipes I’ve ever used. Thanks very much!
Fantastic! So glad you love Charlie too Amanda! N x
I made it and it’s awesome. Thank you!
That’s terrific to hear Florina! So glad you enjoyed this – N x
Hi! Just a note for those looking for Oyster Sauce substitute. I’ve been using Vegetarian Oyster Sauce for years. It’s made with mushroom & taste exactly the same as Oyster Sauce & a healthy alternative too 🙂
Can you tell me what brand of Chinese wine you use?
Thanx!!
I already had all the ingredients in my pantry (I did use Taiwanese Michiu instead) and made a half portion of your recipe — it fits PERFECTLY in a recycled Bonne Maman jar. I’ve definitely made similar stir fry sauces before, but never with all of these combined and in this ratio. I can’t wait to try it on a stir fry tonight, as I have no doubt it’ll be great.
Hope you loved it Phoebe!
Nag,
On my 3rd batch of Charlie sauce, simply amazing how many different ways you can push this base, garlic, ginger, fermented black beans, chili’s or any combination thereof, and of course straight up. This sauce has become a staple in my bag of tricks.
Way to go !
Steve
I LOVE hearing that Steve! Thanks so much for letting me know! N xx
This by far is the best stir fry sauce I have ever used.
Thank you David!! N xx
I was soo excited to finally get all the ingredients for the Charlie Sauce – ordered it from Amazon. I used a huge variety of veggies plus chicken and wowsers!!! It was soo good! I had about 7 cups total of veggies and chicken and used 3 TBSP brown sauce and 5 TBSP water – I might add a little more brown sauce next time because it is soo good. My man and I barely spoke a word while we inhaled it. Thank you sooo much for sharing your secret sauce, I have always wanted to make authentic stir fry.
Grateful for your sharing!!
I LOVE HEARING THAT!! *Sorry for shouting* 😂
We tried this and it is a keeper with out a doubt! Can I post it on my recipe blog (I will of course give you full credit and a link back!)
Of course! I’d be honoured 🙂 N x
Hi Nagi!
Made this stir fry sauce the other day and was hands down the best stir fry I’ve made. So glad I stumbled upon your page, will be making many more dishes with the recipes you have shared! xx
LOVE hearing that Nandini!!! So glad you enjoyed it! N x
Hi Nagi, I can’t seem to find you recipe for the sauce? We are really looking forward to making some chow mein as it’s so hard to find a good one. Thanks Helen and Ken.
Hi Helen! Just search Chow Mein on my site! N x
This honestly is amazing. I’ve made a noodle dish with it and tonight I made chicken and veg with rice and my teenage kids absolutely love it! Thank you so much!
That’s terrific to hear Fiona! Thanks for sharing your feedback! N x ❤️
Hi! I am trying to make this tonight and don’t have any oyster sauce, is there any substitute??
Hi Carole, how about Hoisin? 🙂 N x
Thank you so much Nagi, your website is amazing, and I have hardly scratched the surface. Charlie is a fabulous and versatile stir fry sauce that has helped me progress away from prepared sauces with excessive additives. Chow Mein with Charlie is extremely easy and superior to most or all restaurant offerings. We use 1/4 cup dry sherry and have no trouble finding a use for the rest of the bottle!
Hi Terry! I’m so glad you are enjoying my website, thanks for leaving me this message!! And especially pleased to hear you are enjoying Charlie!! N xx