Mike's Mongolian Stir-Fry

Name: Mike's Mongolian Stir-Fry
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2/3 cup Soy Sauce; 1 cup Chicken Broth; 1/3 Rice Wine Or Rice Wine Vinegar; 3 1/2 tbsp Sugar; 1 tbsp Minced Ginger; 1 tbsp Sesame Oil; 1 tbsp Minced Garlic; 4 dash Red Pepper Flakes; 2 tbsp Corn Starch; 1 Sweet Chili Sauce; 1 Szechuan Sauce; 1 Sriracha Sauce; 1 Teriyaki Sauce; 1 Oyster Sauce; 1 Hoisin Sauce; 1 Fish Sauce; 1 Basic Ramen Noodles; 1 Cellophane Noodles [use angle hair pasta as a replacement]; 1 Hokkien Noodles; 1 Egg Noodles; 1 Rice Noodles; 1 Rice Sticks; 1 Wheat Noodles [use fettuccine as a replacement]; 1 Pork Strips; 1 Beef Strips; 1 Seafood [most types]; 1 Chicken Strips; 1 Tofu; 1 Vegetable Broth; 1 Chicken Broth

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!

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!

Saved

Ingredients

30 mins

4 servings

Start With This Basic Stir Fry Sauce
2/3 cupSoy Sauce
1 cupChicken Broth
1/3Rice Wine Or Rice Wine Vinegar
3 1/2 tbspSugar
1 tbspMinced Ginger
1 tbspSesame Oil
1 tbspMinced Garlic
4 dashRed Pepper Flakes
2 tbspCorn Starch
Additional Sauce/Flavor Options
1Sweet Chili Sauce
1Szechuan Sauce
1Sriracha Sauce
1Teriyaki Sauce
1Oyster Sauce
1Hoisin Sauce
1Fish Sauce
Noodle Options
1Basic Ramen Noodles
1Cellophane Noodles [use angle hair pasta as a replacement]
1Hokkien Noodles
1Egg Noodles
1Rice Noodles
1Rice Sticks
1Wheat Noodles [use fettuccine as a replacement]
Meat & Meat Substitutions
1Pork Strips
1Beef Strips
1Seafood [most types]
1Chicken Strips
1Tofu
Broth Options
1Vegetable Broth
1Chicken Broth
1Beef Broth
Vegetable/Fruit Options
1Water Chestnuts
1Bean Sprouts
1White Onions
1Carrot Strips
1Cabbage
1Cilantro
1Baby Corn
1Thai Basil
1Bok Choy
1Broccoli Florets [blanched]
1Green Onions
1Garlic
1Ginger
1Jalapeños
1Red Chili's
1Bell Peppers
1Diakon Radishes
1Snap Or Snow Peas
1Mushrooms
1Squash
1Egg Plant
1Kimchi
1Asparagus
1Pineapple
Nuts And Seeds
1Cashews
1Peanuts
1Sesame Seeds
Oil Options
1Wok Oil
1Sesame Oil
1Peanut Oil

Saved

Steps

30 mins

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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Cooksnaps

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MMOBRIEN @cook_2891564

on August 20, 2014 19:35

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!

Nell Muhaimin @cook_8297146

July 15, 2017 02:54

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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Mike's Mongolian Stir-Fry

Mike's Mongolian Stir-Fry

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