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
Hi Nagi, in your ingredient list for this recipe, on the cup setting it says 1/2 cup of light soy sauce, but on the metric setting it says 65ml of light soy sauce. I used the cup measurements and it seemed to turn out good. Just wondering which is correct though. Love this sauce.
Thank you for this wonderful recipe! Your cookbook should arrive sometime next week! So excited.
This “Charlie” Recipe is a Gold Mine ! What a great addition to our flavours and our budget !!
I have made this sauce multiple times and I love it. There is never not a jar of it in my fridge.
I make this without the corn starch and just add it as necessary when cooking. I had a lot of ground pork and cabbage that needed to be used so tonight I made a big batch of “Egg Roll in a Bowl” and used this sauce plus garlic, ginger and sriracha for flavourings. It was flipping awesome! Thanks for the recipe.
How long will this keep in the fridge once made?
Your recipe asks for 1/2 cup light soy sauce (Note 1)
and 1/2 cup oyster sauce
but in metric it says 65 ml and 125 ml. should it be 1/4 cup for the soy sauce?
Can you please confirm? thanks
Yes. I noticed this error as well.
In the book it says 1/2 cup (125 ml) of light soy sauce, so that’s what I’m going with!
Why has it taken me so long to try this? It is so amazing!! It’ll certainly be my go-to from now on! ❤️ Thanks so much, Nagi!
I have a Charlie issue! I absolutely love it – but when I put it in the fridge it is splitting into layers. The cornflour is setting like rock and shaking the jar does nothing to reincorporate it – I have to spend ages gouging it with a spoon then mixing it back in, which seems to defeat the purpose of having it ready made. Have I done something wrong??
Always have a jar of ‘Charlie’ in the fridge. Even my husband will use it! Also made both grandsons a jar for their Christmas hamper to go with a copy of your book. They’re both budding cooks & really interested in more difficult recipes. Thank you.
What a wonderful way of sharing with your grandsons!
The recipe has a mistake in the conversion of soy sauce to metric
Made stir-fry with ‘Charlie’ guest review ”Better than the restaurant”. I honestly don’t go anywhere else for recipes. If Nagi doesn’t have the recipe, go to plan B and find an alternate recipe here 😆
Charlie is getting a great workout in our household. Basically it does most of what I already did in individual ingredients, but adds a couple of extras. So convenient, a jar sits in my fridge.
Made this yesterday and had vegetable stir fry for dinner, really good, will use this up in no time, Love your cook book😊
A great basic recipe to which I added my favorite things! I will use this forever!
Can you please also tell us how to make a single serving if we dont have bulk amounts available? Thank you
Just whipped up a vege and noodle stir fry to use up my veges in the fridge. I thought, Nagi would have a quick, easy, yummy sauce recipe. And it didn’t disappoint. My now new go to!
The cup/metric sizes don’t seem to line up for the brown sauce:
1/2 cup soy = 65ml, but 1/2 cup oyster = 125ml
1/2 cup soy = 65ml, but 1/4 cup wine = 65ml
Also Google says 1 cup =237ml, so 1/2 cup = 118ml not 65ml ??
Looks great. I notice there’s a difference in quantity of soy sauce between the Cups and Metric amounts. Maybe it doesn’t matter
YUMMM! So easy, yet so very tasty!
OMG this is awesome 😜
If you want to take this to a ONL (whole another level)
Add star anneise. Cinnamon stick, and peppercorns. Let it soak.
I could start a restaurant on this recipe. I Love Nagi xxx
Terrific suggestion, Stuart!