Steps to Make Homemade Mike's Mongolian Stir-Fry
Hello everybody, it's Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Recipe of Quick Mike's Mongolian Stir-Fry. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mike's Mongolian Stir-Fry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's Mongolian Stir-Fry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mike's Mongolian Stir-Fry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mike's Mongolian Stir-Fry estimated approx 30 mins.
To begin with this particular recipe, we have to prepare a few components. You can have Mike's Mongolian Stir-Fry using 69 ingredients and 7 steps. Here is how you can achieve it.
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!
Ingredients and spices that need to be Make ready to make Mike's Mongolian Stir-Fry:
- Start With This Basic Stir Fry Sauce
- 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
- Additional Sauce/Flavor Options
- 1 Sweet Chili Sauce
- 1 Szechuan Sauce
- 1 Sriracha Sauce
- 1 Teriyaki Sauce
- 1 Oyster Sauce
- 1 Hoisin Sauce
- 1 Fish Sauce
- Noodle Options
- 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]
- Meat & Meat Substitutions
- 1 Pork Strips
- 1 Beef Strips
- 1 Seafood [most types]
- 1 Chicken Strips
- 1 Tofu
- Broth Options
- 1 Vegetable Broth
- 1 Chicken Broth
- 1 Beef Broth
- Vegetable/Fruit Options
- 1 Water Chestnuts
- 1 Bean Sprouts
- 1 White Onions
- 1 Carrot Strips
- 1 Cabbage
- 1 Cilantro
- 1 Baby Corn
- 1 Thai Basil
- 1 Bok Choy
- 1 Broccoli Florets [blanched]
- 1 Green Onions
- 1 Garlic
- 1 Ginger
- 1 Jalapeños
- 1 Red Chili's
- 1 Bell Peppers
- 1 Diakon Radishes
- 1 Snap Or Snow Peas
- 1 Mushrooms
- 1 Squash
- 1 Egg Plant
- 1 Kimchi
- 1 Asparagus
- 1 Pineapple
- Nuts And Seeds
- 1 Cashews
- 1 Peanuts
- 1 Sesame Seeds
- Oil Options
- 1 Wok Oil
- 1 Sesame Oil
- 1 Peanut Oil
Instructions to make to make Mike's Mongolian Stir-Fry
- Create your basic stir fry sauce, mix all ingredients and set to the side. Double this recipe if need be.
- Now, decide if you'd like any one of the additional sauces listed to incorporate into your basic sauce and add.
- 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.
- 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.
- 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.
- 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.
- Serve hot and sprinkle with sesame seeds and red pepper flakes over rice.
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