10 popular chinese stir fry recipes using one AMAZING homemade All Purpose Stir Fry Sauce. All on the table in less than 15 minutes!
Last week I shared my Real Chinese All Purpose Stir Fry Sauce recipe, the ultimate secret weapon for fast mid week meals. It takes minutes to mix up then can be stored in the fridge for weeks, and you can use it for stir fries (including noodles) and even soups. It’s great to use as a base to add other flavours – such as herbs, chilli and of course garlic and ginger – but it has enough of a depth of flavour that you can even use it on its own. To use, you simply give the jar a good shake, add to the stir fry with water and cook it until it thickens and becomes a thick sauce that coats your stir fry ingredients.
I call this sauce Charlie (as in “Charlie Brown”…because stir fry sauces are often referred to as “brown sauce” – unoriginal, I know!). Click here to read more about Charlie in the original post. In summary, the reason why Charlie is so great is because he is similar to the sauce base of so many popular Chinese dishes so instead of mixing up 10 ingredients every time you want to throw together a quick stir fry, you have Charlie on hand to use. He is not an exact replica of the sauce for any recipe, but he is very close to many. Hence his versatility.
In this post I’m sharing 10 popular Chinese Stir Fry dishes made using Charlie – and all on the table in 15 minutes (thanks to Charlie). The directions will be slightly more summarised than how I usually write recipes, but that’s a small compromise for the convenience of having 10 recipes in one post.
Using Charlie, the ingredients of each of these recipes closely resembles the original, authentic version, but with Charlie ready made, you can make these a lot faster than if you were making them from scratch. I hope you find this post handy!
10 Classic Chinese Meals – One Amazing Sauce
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CHICKEN CHOW MEIN
Ingredients
- 200 g/7oz fresh chow mein egg noodles
- 2 cups Chinese cabbage , shredded
- 1 cup carrot , shredded
- 100 g/4oz chicken (or beef or pork) sliced against the grain
- 2 shallot/scallion stems , cut into 2″/4cm slices
- 3 garlic cloves , minced
- 1 1/2 tbsp oil
- ¼ cup Real Chinese All Purpose Stir Fry Sauce
- ½ cup water
Instructions
- Prepare noodles according to packet instructions.
- Heat oil in wok over high heat. Add garlic and sauté for 10 seconds, then add the chicken and sauté until just cooked and nicely browned.
- Add the cabbage and carrot, stir fry for 30 seconds, then add the Sauce and water and let it cook for 30 seconds until the Sauce starts to thicken.
- Then add the noodles and shallots and toss to coat with the sauce, then serve immediately.
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SUPREME SOY SAUCE CHOW MEIN
Ingredients
- 200 g/7oz fresh chow mein egg noodles
- 2 cups bean sprouts
- 40 g/1 oz chives , cut into 4cm/2″ lengths
- 3 tbsp oil
- 3 tbsp Real Chinese All Purpose Stir Fry Sauce
- 2 dashes white pepper
- 1/3 cup water
- Toasted sesame seeds (garnish)
Instructions
- Prepare noodles according to packet instructions.
- Heat oil in wok over high heat. Add the noodles and toss to heat through and coat with the oil – about 1 minute.
- Add the Sauce, pepper and water and cook for 30 seconds until the Sauce starts to thicken.
- Add the bean sprouts and chives and stir fry to combine, about 30 seconds – they should remain crisp. Remove from heat, garnish with sesame seeds and serve immediately.
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HOKKIEN NOODLES
Ingredients
- 1/2 cup your choice of sliced chicken or pork
- 200 g / 7 oz Hokkien noodles
- 1 1/2 cups Chinese cabbage , shredded
- 1 cup bean sprouts
- 1 cup broccoli florets
- 1 cup shredded carrot
- 2 shallot/scallion stems , cut into 4cm/2″ slices
- 2 tbsp oil
- 1/4 cup Real Chinese All Purpose Stir Fry Sauce
- 1 cup water
- White pepper to taste
Instructions
- Heat oil in wok over high heat. Add the meat and stir fry until coloured, then add the cabbage and fry until the cabbage is starting to wilt and the meat is cooked. Remove from wok and set aside.
- Add the noodles, Stir Fry Sauce and water, bring to boil and stir ocassionaly until the water reduces to become thick and a sauce consistency.
- Return the other ingredients to the wok, quickly toss to combine, season to taste with pepper and serve immediately.
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STIR FRIED CHICKEN WITH VEGETABLES
Ingredients
- 5 oz/150 g chicken , thinly sliced
- 2 bok choys , leaves cut from stem and stem cut into 1/4″/1cm sticks
- 1 carrot , sliced thinly on diagonal
- 2 shallot/scallion stems , cut into 2″/4cm
- Handful of bean sprouts
- 1 tsp garlic , minced
- 2 tbsp oil
- ¼ cup Real Chinese All Purpose Stir Fry Sauce
- 1 tbsp chilli bean sauce (optional)
- ½ cup water
Instructions
- Heat oil in wok over high heat. Add garlic and sauté for 10 seconds, then add the chicken and cook until the outside of the chicken turns white (but inside is still pink).
- Add the carrots and bok choy stems and stir fry for 30 seconds, then add the sauce, chilli bean sauce and water and cook for 30 seconds to 1 minute until the sauce thickens.
- Toss in the bean sprouts and bok choy leaves, give it a quick stir then remove from heat and serve immediately.
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STIR FRIED SNOW PEAS WITH BEEF
Ingredients
- 250 g/8oz snow peas , trimmed
- 200 g/7oz beef , sliced thinly against the grain
- 1 tsp garlic , minced
- 2 tbsp oil
- ¼ cup Real Chinese All Purpose Stir Fry Sauce
- ½ cup water
Instructions
- Heat oil in wok over high heat. Add garlic and sauté for 10 seconds, then add beef and cook until sealed and browned on the outside but not yet cooked through, about 1 minute.
- Add the Sauce and water and cook for 30 seconds to 1 minute until sauce is thickened.
- Add the snow peas and stir fry for 30 seconds just to warm through the snow peas and coat with the sauce (they should be crisp, they will continue to cook off the stove). Remove from stove and serve immediately.
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CASHEW CHICKEN
Ingredients
- 400 g/10oz chicken thigh fillets , cut into cubes
- 1/2 cup unsalted cashew nuts
- 1 green capsicum/bell pepper , cut into small square pieces
- 1/4 brown or white onion , cut into 1cm/0.5″ squares
- 1 tsp ginger , julienned or minced
- 2 tbsp oil
- 3 tbsp Real Chinese All Purpose Stir Fry Sauce
- 1 tbsp Chinese cooking wine
- 1/2 cup water
Instructions
- Heat oil in wok over high heat. Add the onion, capsicum/bell peppers and ginger and stir fry until starting to colour, then add the chicken.
- Cook until the chicken is browned and almost cooked through, then add the Sauce, cooking wine and water then let cook for 1 minute or so until the sauce thickens.
- Add cashew nuts and give a few quick stirs, then remove from heat and serve immediately with rice.
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PAD SEE EW (EXPRESS)
Ingredients
- 8 oz/200g fresh wide flat rice noodle (Thai recipe uses Sen Yai) or the widest dried rice noodle stick you can find (even Pad Thai is ok)
- 4 cups (packed) Chinese broccoli, leaves separated from stems (cut stems vertically into thin sticks)
- 2 cloves garlic , minced
- 1 cup chicken , sliced into 1/4″ / 0.5cm slices
- 1 large egg
- 2 tbsp oil
- 1/4 cup Real Chinese All Purpose Stir Fry Sauce
- 1/2 cup water
Instructions
- Prepare the noodles according to the packet instructions.
- Heat the oil in a wok over high heat, add the garlic and stir fry for 10 seconds. Add the chicken and cook until coloured white, then add the Chinese broccoli stems.
- Once the chicken is coloured, push everything in the wok to one side, crack in the egg and scramble it. Don’t worry if it sticks to the wok and burns a bit, this adds to the char grilled flavour you want.
- Add the noodles, Sauce and water, and stir to combine all the ingredients and for the sauce to cook.
Recipe Notes:
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STIR FRIED BEEF AND BROCCOLI
Ingredients
- 200 g/7oz beef , sliced thinly against the grain
- 1 head broccoli , cut into florets (about 4 cups), blanched or steamed (should be still crisp)
- 1 tbsp ginger , julienned
- 1 1/2 tbsp oil
- ¼ cup Real Chinese All Purpose Stir Fry Sauce
- ½ cup water
Instructions
- Heat oil in wok over high heat. Add ginger and sauté for 10 seconds, then add beef and cook until sealed and browned on the outside but not yet cooked through, about 1 minute.
- Add the remaining ingredients and stir fry until the sauce is thickened. Serve immediately.
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SHANGHAI NOODLES
Ingredients
- 100 g/4oz pork , sliced thinly against the grain
- 200g / 7 oz shanghai style noodles (or udon noodles)
- 2 cups Chinese cabbage , shredded
- 2 tbsp oil
- 1 garlic clove , minced
- 1/4 cup Real Chinese All Purpose Stir Fry Sauce
- 2 tsp Chilli Bean Sauce (or Sriracha or any other Asian chilli sauce)
- 1/2 cup water
Instructions
- Prepare noodles according to packet instructions.
- Heat oil in wok over high heat. Add garlic and stir fry for 10 seconds, ensuring garlic doesn’t burn.
- Add the pork and stir fry until coloured, then add the cabbage and fry until the cabbage is starting to wilt and the pork is almost cooked.
- Add the noodles, Stir Fry Sauce, Chilli Bean Sauce and water and stir fry for 30 seconds until the sauce is thickened and coating the noodles. Serve immediately.
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CANTONESE RICE NOODLES WITH BEEF
Ingredients
- 200 g flat rice noodles (“he fen” or “shahe fen”)
- 100 g/3oz beef , sliced
- 1/2 onion , sliced
- 1 cup bean sprouts (optional: trim them)
- 2 scallion/shallot stems , cut into 2″/4cm pieces
- 2 tbsp oil
- 1 tbsp ginger , julienned or minced
- 1/4 cup Real Chinese All Purpose Stir Fry Sauce
- 1/2 cup water
Instructions
- Prepare noodles according to packet instructions.
- Heat wok in oil over high heat, add the ginger and stir fry for 10 seconds, then add the onion. Cook onion for 30 seconds until starting to soften, then add the beef.
- When the beef is browned, add the noodles, Sauce and water and stir fry for 30 seconds or so until the sauce has thickened. Toss in the bean sprouts and quickly stir, then remove from heat. Serve immediately.
If you enjoyed this, you might find this Stir Fried Noodles – Build Your Own guide useful – read this, and you’ll never again need a recipe to make stir fried noodles!!
I have made many times, but haven’t in a while. 3Good size servings or 4 a bit smaller servings. Make for boyfriend and I. My go to chow mein, looking for =ward to trying the others here.
Has anyone made any of these recipes who can now leave a comment as to how many serves these recipes make? Comments on serving sizes over the years seem to go unanswered. Thanks heaps!
I would say the stir fry recipes are actually for 1 person unless you have a small appetite. Hope that helps 🙂
Hi Naomi
I believe the stir fries are for 2 people
Cooked the chicken and vegetables using frozen pack of stir fry veg due to time constraints and used fresh bok choy and snow peas from the garden, with extra sauce. The kids finished theirs before me for the first time!!
Winner, Winner, Nagi’s Chicken Dinner!!
Hi Nagi! I’ve gone back & forth on these 10 recipes using Charlie Brown – I can’t seem to see how many servings each dish will make
Have make one of your recipes and it was delicious
Thank you
These recipes look delicious but how many does each recipe serve please?
I love Charlie and have shared his original link with several friends. Great to have him in the fridge and be able to cook up a quick meal. I prep when I get home from the grocery (chop veggies, cut up meat, etc) and have it all ready.
Hi,
I love Charlie. He is becoming my best friend. Ive only been using it for about 10 days and I’m already running out. I will have to make à gallon of the stuff.
Thanks alot for the great ideas.
Guy
Made chicken, mushroom, red, yellow and orange bell peppers with Hokkien noodles and T-sang stirfruly sauce …was so easy and quick! Thank you for these recipes I will be trying them!
Hi Nagi, can you use this Chinese all purpose sauce for the Changs Cripsy Noodle Salad recipe you have on your website? Many thanks!
Your Brown Sauce looks incredible (and probably tastes the same).
Since I don’t have much time to cook, could you sell the ingredients in zipper locked plastic bags?
Thank you
Hi Sheldon – you can definitely make the brown sauce (Charlie) in advance. I store it in the fridge for weeks. N x
I so appreciate your website as it is ALWAYS inspiring and mouth-watering. Your pre-amble & Notes helps in getting a perfect outcome. Thank you Nagi
Thanks so much Sylvana! N x
I’m about to use the ‘Charlie’ stir fry sauce for the first time.
I hope you love it Priscilla! N x
Love love love your cooking
Hi Nagi,
I am loving your recipes so far but it is always a guess as to how much each recipe is going to make. For some reason I cannot “hover or tap” on each recipe to scale as indicated. Would it be possible to add a line to your recipes to indicate how many servings each one makes as-is? That would be so very much appreciated!
All recipes using Charlie sauce look amazing!
Do you have a fried rice recipe using Charlie sauce ?
I don’t, great idea!
Hi Nagi,
They loved it here! I also added cabbage, a little orange pepper and bok choy. Compliments all over! Thanks again from the Netherlands for a great recipe!
Love, Colette
Sounds great Colette!
Just wondering if you cook the carrot and brocolli in the Hokkien noodles or are they just thrown in at the end?
Thank you
Ditto this question! Afraid my veggies will be undercooked. 🙂
Love to know how you make you CHARLIE stir fry sauce.
Ingredient please
It’s all in the link here Marlene: https://www.recipetineats.com/real-chinese-purpose-stir-fry-sauce/ – N x
Nagi. So glad I found your posts. I’m so inspired. Love your chatty way. Grateful for your inside knowledge shared so generously.
Can’t wait to fill my shopping list and start cooking!! Your a STAR 🌟
Enjoy Elle!
Your Charlie sauce is an excellent idea. I saved most of your recipes and will try it during weekends when I cooked for my family.
It’s so convenient! I hope you love the recipes!