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Real Chinese All Purpose Stir Fry Sauce Charlie!

15 mins Cook
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Copy of NomNom Recipes 1 81

This is my mystery weapon for severely fast midweek meals: a real Chinese language All cause Stir Fry Sauce that takes mins to make and can be saved in the refrigerator for weeks. lots of flavors simply used undeniable but also exceptional with greater flavorings introduced, this Stir Fry Sauce is sensational used for each stir fries and stir-fried noodles.

this is a reader-preferred recipe blanketed by the famous call for in my debut cookbook “Dinner”!

Stir Fry

My Swiss Army knife of Stir Fry Sauces!

Eating place secret: you know whilst you go to a packed Asian restaurant or take out during lunch hour and also you’re handed a plate of clean-out-of-the-wok stir fry 5 mins after ordering? I hate to disappoint you, but the cooks standing over the flames aren’t throwing collectively 10 ingredient sauce mixes for every single dish…….What they virtually use are geared up-made sauces as a base, then upload additional flavors for unique dishes.

those all cause stir fry sauces are closely guarded secrets of restaurants – you received’t find them sincerely by using googling, that’s for certain! today I’m sharing mine. I name him Charlie (as in Charlie Brown….as in “Brown Sauce”, which stir fry sauces are commonly called). Perfected and tweaked over the years, I’ve been dependable to Charlie for a decade (and counting)

The brilliant issue approximately Charlie is that you make him simply by combining the ingredients in a jar, then just shop him in the fridge in which he’ll fortuitously live for weeks – months even. then you warm some oil in a wok, throw in anything proteins, greens, and noodles you need, then throw Charlie in with some water and he’ll magically rework right into a thick, smooth sauce that lusciously coats your stir fry. He’s first-rate undeniable, but so versatile too – add warmness, herbs, fruity sweetness, or a few tangs. I’ve provided some of my favored versions in the recipe beneath.

inside the recipe below, I’ve supplied the fundamental “components” for the usage of Charlie, and I’ve additionally written a separate put up on how to construct Your Chinese language Stir-Fried Noodles.
update: at the request of some of the readers, I’ve prepared a put up with 10 traditional Chinese language Takeout food with the usage of this sauce – food in a flash!

And it’s as clean as that!

I’d like to recognize what you believe you studied in case you supply “Charlie” a go!

Real Chinese All Purpose Stir Fry Sauce Charlie!

Real Chinese All Purpose Stir Fry Sauce Charlie!

This is my mystery weapon for severely fast midweek meals: a real Chinese language All cause Stir Fry Sauce that takes mins to make and can be saved in the refrigerator for weeks. lots of flavors simply used undeniable but also exceptional with greater flavorings introduced, this Stir Fry Sauce is sensational used for each stir fries and stir-fried noodles.
prep time
10 mins
cooking time
15 mins
total time
25 mins



  • 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!)


integrate ingredients in a jar and shake to mix. save in the refrigerator and shake before use.

quantity to use (notice 6):

Stir Fry: I exploit 3 tbsp Stir Fry Sauce + 6 tbsp water to make a stir-frying for two humans with the use of around five cups of raw elements (proteins + greens).
Noodles: I take advantage of three tbsp of the Stir Fry sauce + five – 6 tbsp water to make a noodle stir fry for 2 humans the usage of around 7 cups of the mixed stir fry uncooked (vegetables – packed, proteins + noodles – if the use of).
through weight (Noodles & Stir Fry): around 3 tbsp Stir Fry Sauce per 1 lb / 500g of blended ingredients (proteins + veggies + noodles if used) plus 1/3 cup water.

To apply:

heat 2 tbsp oil in a wok over high warmth.
upload your preference of Base Flavourings – fry for 10 seconds or to infuse the oil.
add stir fry components so as of time to cook dinner (beginning with components that take the longest to prepare dinner), leaving leafy veggies, just like the leaves of bok choy, until whilst you add the sauce (otherwise they will wilt and overcook).
upload noodles (if using), sauce and water, your preference for additional Flavourings, and any leafy veggies.
lightly toss to mix and permit the sauce to cook for around 1 minute. The sauce will become a thick, smooth sauce that coats your stir fry.
Serve without delay with rice – or for a low-carb, low-cal choice, strive for Cauliflower Rice!

Base flavourings

Garlic, minced or finely sliced
Ginger, minced or finely sliced
clean chilies, minced or finely sliced

Additional flavouring tips

Sriracha, Chilli Bean Paste, or different highly spiced addition
sweet chili sauce
substitute the water with pineapple or orange juice
Rice vinegar – for a touch of tartness
clean cilantro/coriander leaves, or Thai basil – for freshness
Garlic or everyday chives chopped
Pinch of Chinese language five spice powder


light soy sauce is lighter in color than the greater not unusual darkish soy sauce, however, it's miles surely saltier. the primary reason for the use of mild soy sauce in this recipe is so the color is not as dark. alternative with all-purpose soy sauce. I exploit Lee Kum Kee and Pearl River brands for the mild soy sauce. Noodles kind – If using dried as opposed to sparkling noodles, upload some extra tablespoons of water. The motive for that is that dried noodles, even after cooking them (generally just by way of overlaying them in hot water in a bowl), absorb greater liquids than sparkling noodles. so you want the greater liquid to have a saucier end. Vegan – To make this sauce vegan, substitute the oyster sauce with hoisin sauce. This gives the sauce a moderate Chinese language 5 Spice Powder flavor which is thoroughly true! four. garage – this can final for weeks and weeks, relying upon the expiry date of the substances you operate. there may be not nothing on this a good way to move “off”, so just test the expiry date of the elements you use on this, at use that as a guide. I generally use mine in approximately four weeks, but it's going to be ultimately longer. when you have it in the fridge for ages untouched, then you'll need a butter knife or something to mix up the cornstarch to settle and harden inside the backside of the jar. Chinese language Cooking Wine (Shaosing / Shaoxing wine) – this plays an important component in giving this sauce depth of flavor so it tastes just like the sauce you get at Chinese language restaurants. without it, the sauce will lack “something”. It’s a cooking wine bought at supermarkets in Australia inside the Asian phase however a great deal cheaper at Asian shops – right here are the bottles I exploit. It has a lengthy shelf-life – years and years (and it’s used in ninety nine% of the Chinese language recipes on my website online). examine greater about Chinese language cooking wine right here. pleasant substitute is dry sherry, observed by using Mirin or jap cooking sake. if you use Mirin, leave out the sugar within the recipe. however, for those who cannot have alcohol, apple juice or grape juice is a fine replacement. otherwise, bird broth/inventory, as a 2d fall lower back, with 2 teaspoons of white wine vinegar + half tsp sugar. vital: if you use a sub, then the shelf lifestyles of the sauce can be determined with the aid of the shelf lifestyles of what you use as the sub. these quantities make stir fries that can be well covered with sauce, but without swimming pools of sauce. The stir fry is saucier than the noodles, so it soaks into the rice. With the noodles, the sauce clings to it nicely so you don’t want pools of sauce. if you want greater sauce, boom the quantity of Stir Fry Sauce used with double the amount of water e.g. if you add 1 tbsp Stir Fry Sauce, add 2 tbsp water. nutrients in keeping with serving (1 half tbsp used in step with serving for a stir fry)
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