Mike's Mongolian Stir-Fry

MMOBRIEN
MMOBRIEN @cook_2891564
ALBUQUERQUE, NEW MEXICO

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

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MMOBRIEN
MMOBRIEN @cook_2891564
ALBUQUERQUE, NEW MEXICO

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!
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Ingredients

30 mins
4 servings
  1. Start With This Basic Stir Fry Sauce
  2. 2/3 cupSoy Sauce
  3. 1 cupChicken Broth
  4. 1/3Rice Wine Or Rice Wine Vinegar
  5. 3 1/2 tbspSugar
  6. 1 tbspMinced Ginger
  7. 1 tbspSesame Oil
  8. 1 tbspMinced Garlic
  9. 4 dashRed Pepper Flakes
  10. 2 tbspCorn Starch
  11. Additional Sauce/Flavor Options
  12. 1Sweet Chili Sauce
  13. 1Szechuan Sauce
  14. 1Sriracha Sauce
  15. 1Teriyaki Sauce
  16. 1Oyster Sauce
  17. 1Hoisin Sauce
  18. 1Fish Sauce
  19. Noodle Options
  20. 1Basic Ramen Noodles
  21. 1Cellophane Noodles [use angle hair pasta as a replacement]
  22. 1Hokkien Noodles
  23. 1Egg Noodles
  24. 1Rice Noodles
  25. 1Rice Sticks
  26. 1Wheat Noodles [use fettuccine as a replacement]
  27. Meat & Meat Substitutions
  28. 1Pork Strips
  29. 1Beef Strips
  30. 1Seafood [most types]
  31. 1Chicken Strips
  32. 1Tofu
  33. Broth Options
  34. 1Vegetable Broth
  35. 1Chicken Broth
  36. 1Beef Broth
  37. Vegetable/Fruit Options
  38. 1Water Chestnuts
  39. 1Bean Sprouts
  40. 1White Onions
  41. 1Carrot Strips
  42. 1Cabbage
  43. 1Cilantro
  44. 1Baby Corn
  45. 1Thai Basil
  46. 1Bok Choy
  47. 1Broccoli Florets [blanched]
  48. 1Green Onions
  49. 1Garlic
  50. 1Ginger
  51. 1Jalapeños
  52. 1Red Chili's
  53. 1Bell Peppers
  54. 1Diakon Radishes
  55. 1Snap Or Snow Peas
  56. 1Mushrooms
  57. 1Squash
  58. 1Egg Plant
  59. 1Kimchi
  60. 1Asparagus
  61. 1Pineapple
  62. Nuts And Seeds
  63. 1Cashews
  64. 1Peanuts
  65. 1Sesame Seeds
  66. Oil Options
  67. 1Wok Oil
  68. 1Sesame Oil
  69. 1Peanut Oil

Cooking Instructions

30 mins
  1. 1

    Create your basic stir fry sauce, mix all ingredients and set to the side. Double this recipe if need be.

  2. 2

    Now, decide if you'd like any one of the additional sauces listed to incorporate into your basic sauce and add.

  3. 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.

    A picture of step 3 of Mike's Mongolian Stir-Fry.
  4. 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.

    A picture of step 4 of Mike's Mongolian Stir-Fry.
  5. 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. 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.

    A picture of step 6 of Mike's Mongolian Stir-Fry.
  7. 7

    Serve hot and sprinkle with sesame seeds and red pepper flakes over rice.

    A picture of step 7 of Mike's Mongolian Stir-Fry.
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MMOBRIEN
MMOBRIEN @cook_2891564
on
ALBUQUERQUE, NEW MEXICO
I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!
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Comments (2)

Nell Muhaimin
Nell Muhaimin @cook_8297146
Made this 2 nights in a row. Did the basic stir fry sauce, used beef and chicken, sesame oil, cabbage, broccoli, cauliflower, green onion, snap peas and carrots. First nite used organic brown rice noodles. Came out well but the noodles even following direction to the t came aout a bit mushy. But next night used Thai stir fry noodles. Kilt it came out perfection. Thanks mike
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