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

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Mike's Mongolian Stir-Fry cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you very easily, it could be created by you in simple actions. You may make it for friends or family events, and it could be provided at numerous formal activities actually. I am certain you will see lots of people who just like the Mike's Mongolian Stir-Fry dishes which you make.

Alright, don’t linger, let’s plan this mike's mongolian stir-fry formula with 69 materials which are undoubtedly easy to have, and we have to process them at the very least through 7 methods. You should commit a while on this, so the resulting food could be perfect.

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