Home 15 Minute Meals 10 Great Stir Fry Recipes, One Amazing Sauce

10 Great Stir Fry Recipes, One Amazing Sauce

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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

5 from 5 votes
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One of the most popular Chinese restaurant noodle dishes.

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

5 from 5 votes
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A classic noodle dish that epitomises Cantonese cuisine.

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

5 from 5 votes
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Prepared in the spirit of the traditional way – boiling the noodles in the sauce so it absorbs the flavour. Packed full of vegetables.

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

5 from 5 votes
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This is a great everyday stir fry that you can use as a guide and substitute the ingredients with whatever you have on hand.

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

5 from 5 votes
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Snow peas are commonly used in Chinese cooking. This is a classic stir fry combination.

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

5 from 5 votes
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This authentic version is nothing like the saucy, over salted, oily versions you get in most Chinese restaurants.

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)

5 from 5 votes
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This is not Chinese, this is Thai. I have included it because the All Purpose Stir Fry Sauce is very similar to the sauce of the authentic Pad See Ew recipe, and using this ready made sauce it is so fast to make and very similar to the original version!

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:

Note: if you are using dried noodles, you may need more water as the noodles will absorb more liquid. The noodles are ready when most of the liquid is cooked out/absorbed. Serve immediately.

 

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STIR FRIED BEEF AND BROCCOLI

5 from 5 votes
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A more authentic version of one of the most popular Chinese stir fries at restaurants. Alot less oily, a lot healthier, and not drowning in sauce.

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

5 from 5 votes
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A very popular dish in Shanghai restaurants in Hong Kong.

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

5 from 5 votes
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A classic Cantonese dish, made with fresh, wide, flat rice noodles. If you can’t find it, then substitute it with the widest dried rice noodle you can find e.g. Pad Thai Noodles

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!!

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