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 components which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Mike's Mongolian Stir-Fry dishes that you simply make.

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

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