Charlie - my all-purpose stir-fry sauce from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 94) by Nagi Maehashi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute soy sauce for light soy sauce, and low-salt chicken stock for Chinese cooking wine.

  • Soulkitchenjen on March 05, 2026

    This is the one. Finally a stir fry sauce that doesn’t seem to be lacking something. The sesame oil is so lovely here. Can’t wait to try it with a little chili garlic or sriracha.

  • Karinett on August 25, 2025

    Winner! Having a jar of this in the fridge makes having a side of wok fried vegetables a cinch on weeknights.

  • Tinala523 on June 11, 2025

    I used low sodium soy sauce; next time I will use regular. I think it needed more salt. Flavor is very good.

  • averythingcooks on September 10, 2024

    I made a 1/4 of this sauce for last night's stir fry (sliced pork tenderloin & mixed veg over rice). I added the minced garlic & ginger into the sauce jar (rather than right into the pan) and used broth in place of water. What really brought it together for us was a quick shot of sriracha. A good, quick little dinner bowl for 2.

  • goodfruit on July 05, 2024

    used dark roasted mushroom soy sauce and a scoop of chili crisp in mine and made a noodle (lo-mein) stir fry which we loved!

  • JimCampbell on February 16, 2024

    This sauce rocks. We have cooked Chinese for years, and tried a bunch of "brown sauces". Most are over sweet. This sauce, which we used in the cashew chicken was great. I look forward to trying it on noodles.

  • Aggie92 on September 08, 2023

    Good but a bit basic. Substituted dry sherry for the Chinese cooking wine. This is a recommended substitution from the website recipe. Really liked the kick from the white pepper.

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