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

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

Mike's Mongolian Stir-Fry is one of the most popular of recent viral foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Mike's Mongolian Stir-Fry is something that I have loved my whole life. They’re fine and they look wonderful.

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

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