Mike's Mongolian Stir-Fry
Let's clean out those crispers! If you have at least 1 item from each category and 3 from the vegetable section, you've got yourself an original stir fry tonight!
Mike's Mongolian Stir-Fry
Let's clean out those crispers! If you have at least 1 item from each category and 3 from the vegetable section, you've got yourself an original stir fry tonight!
Open in Cookpad AppSteps
- 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.
Cooksnaps
Keywords
Similar Recipes
More Recipes
-
-
-
-
Zucchini and Tomato Stuffed Chicken Fillet
-
-
-
Jennifer Leese -
Courtney Evans -
-
-
Sigara Böregi(Turkish Pastry Rolls)
-
-
-
-
-
-
-
taisen's cheese stuffed shells
Comments (2)