Mike's Mongolian Stir-Fry
Mike's Mongolian Stir-Fry

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mike's mongolian stir-fry. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Mike's Mongolian Stir-Fry is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Mike's Mongolian Stir-Fry is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook mike's mongolian stir-fry using 69 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mike's Mongolian Stir-Fry:
  1. Get Start With This Basic Stir Fry Sauce
  2. Take 2/3 cup Soy Sauce
  3. Take 1 cup Chicken Broth
  4. Get 1/3 Rice Wine Or Rice Wine Vinegar
  5. Make ready 3 1/2 tbsp Sugar
  6. Take 1 tbsp Minced Ginger
  7. Make ready 1 tbsp Sesame Oil
  8. Take 1 tbsp Minced Garlic
  9. Prepare 4 dash Red Pepper Flakes
  10. Get 2 tbsp Corn Starch
  11. Prepare Additional Sauce/Flavor Options
  12. Prepare 1 Sweet Chili Sauce
  13. Get 1 Szechuan Sauce
  14. Take 1 Sriracha Sauce
  15. Take 1 Teriyaki Sauce
  16. Prepare 1 Oyster Sauce
  17. Get 1 Hoisin Sauce
  18. Prepare 1 Fish Sauce
  19. Get Noodle Options
  20. Prepare 1 Basic Ramen Noodles
  21. Take 1 Cellophane Noodles [use angle hair pasta as a replacement]
  22. Get 1 Hokkien Noodles
  23. Get 1 Egg Noodles
  24. Make ready 1 Rice Noodles
  25. Take 1 Rice Sticks
  26. Make ready 1 Wheat Noodles [use fettuccine as a replacement]
  27. Get Meat & Meat Substitutions
  28. Prepare 1 Pork Strips
  29. Prepare 1 Beef Strips
  30. Take 1 Seafood [most types]
  31. Get 1 Chicken Strips
  32. Make ready 1 Tofu
  33. Make ready Broth Options
  34. Get 1 Vegetable Broth
  35. Take 1 Chicken Broth
  36. Prepare 1 Beef Broth
  37. Take Vegetable/Fruit Options
  38. Take 1 Water Chestnuts
  39. Get 1 Bean Sprouts
  40. Get 1 White Onions
  41. Take 1 Carrot Strips
  42. Prepare 1 Cabbage
  43. Get 1 Cilantro
  44. Take 1 Baby Corn
  45. Get 1 Thai Basil
  46. Take 1 Bok Choy
  47. Get 1 Broccoli Florets [blanched]
  48. Prepare 1 Green Onions
  49. Get 1 Garlic
  50. Make ready 1 Ginger
  51. Make ready 1 Jalapeños
  52. Make ready 1 Red Chili's
  53. Get 1 Bell Peppers
  54. Prepare 1 Diakon Radishes
  55. Take 1 Snap Or Snow Peas
  56. Take 1 Mushrooms
  57. Prepare 1 Squash
  58. Take 1 Egg Plant
  59. Get 1 Kimchi
  60. Get 1 Asparagus
  61. Prepare 1 Pineapple
  62. Take Nuts And Seeds
  63. Get 1 Cashews
  64. Make ready 1 Peanuts
  65. Make ready 1 Sesame Seeds
  66. Take Oil Options
  67. Take 1 Wok Oil
  68. Take 1 Sesame Oil
  69. Take 1 Peanut Oil
Instructions to make Mike's Mongolian Stir-Fry:
  1. Create your basic stir fry sauce, mix all ingredients and set to the side. Double this recipe if need be.
  2. Now, decide if you'd like any one of the additional sauces listed to incorporate into your basic sauce and add.
  3. Note that if you do add more sauces, you'll need more cornstarch to thicken it. Mix 2 tablespoons cornstarch and 2 tablespoons water and set to the side. If you want your sauce thicker, slowly add to your heated wok and stir quickly.
  4. To a well heated wok or pan, and I mean smokin', with wok oil included, add your most dense foods. [if it's hard to bite it's harder to cook] These will be those foods that will take longer to cook. Meats, water chestnuts, broccoli, bamboo, carrots, onions, jalapeños, etc., and fry for 3 minutes or until meat or seafood is about 3/4 cooked.
  5. Add your softer ingredients like cabbage and green onions and your basic stir fry sauce and cook 2 more minutes or until sauce has thickened.
  6. Add noodles and fry as per manufactures directions. Usually about 2 minutes. Note: Noodles must be soft and ready for the wok. Pre-cooked, if you will.
  7. Serve hot and sprinkle with sesame seeds and red pepper flakes over rice.

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