Mike's Mongolian Stir-Fry
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
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Start With This Basic Stir Fry Sauce
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2/3 cup Soy Sauce
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1 cup Chicken Broth
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1/3 Rice Wine Or Rice Wine Vinegar
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3 1/2 tbsp Sugar
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1 tbsp Minced Ginger
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1 tbsp Sesame Oil
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1 tbsp Minced Garlic
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4 dash Red Pepper Flakes
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2 tbsp Corn Starch
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Additional Sauce/Flavor Options
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1 Sweet Chili Sauce
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1 Szechuan Sauce
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1 Sriracha Sauce
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1 Hoisin Sauce
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Noodle Options
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1 Basic Ramen Noodles
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1 Cellophane Noodles [use angle hair pasta as a replacement]
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1 Hokkien Noodles
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1 Egg Noodles
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1 Rice Noodles
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1 Rice Sticks
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1 Wheat Noodles [use fettuccine as a replacement]
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Meat & Meat Substitutions
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1 Pork Strips
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1 Beef Strips
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1 Seafood [most types]
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1 Chicken Strips
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1 Tofu
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Broth Options
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1 Vegetable Broth
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1 Beef Broth
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Vegetable/Fruit Options
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1 Water Chestnuts
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1 Bean Sprouts
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1 White Onions
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1 Carrot Strips
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1 Cabbage
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1 Cilantro
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1 Bok Choy
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1 Broccoli Florets [blanched]
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1 Green Onions
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1 Garlic
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1 Ginger
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1 Jalapeños
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1 Red Chili's
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1 Bell Peppers
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1 Diakon Radishes
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1 Snap Or Snow Peas
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1 Mushrooms
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1 Squash
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1 Egg Plant
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1 Kimchi
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Nuts And Seeds
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1 Cashews
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1 Peanuts
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1 Sesame Seeds
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Oil Options
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1 Wok Oil
Cooking Instructions
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1
Create your basic stir fry sauce, mix all ingredients and set to the side. Double this recipe if need be.
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2
Now, decide if you'd like any one of the additional sauces listed to incorporate into your basic sauce and add.
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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.
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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.
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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.
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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.
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7
Serve hot and sprinkle with sesame seeds and red pepper flakes over rice.
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