Mike's Mongolian Stir-Fry

MMOBRIEN
MMOBRIEN @cook_2891564
ALBUQUERQUE, NEW MEXICO

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!

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Ingredients

30 mins
4 servings
  1. Start With This Basic Stir Fry Sauce
  2. 2/3 cup Soy Sauce
  3. 1/3 Rice Wine Or Rice Wine Vinegar
  4. 3 1/2 tbsp Sugar
  5. 1 tbsp Minced Ginger
  6. 1 tbsp Sesame Oil
  7. 1 tbsp Minced Garlic
  8. 4 dash Red Pepper Flakes
  9. 2 tbsp Corn Starch
  10. Additional Sauce/Flavor Options
  11. 1 Sweet Chili Sauce
  12. 1 Szechuan Sauce
  13. 1 Sriracha Sauce
  14. 1 Hoisin Sauce
  15. Noodle Options
  16. 1 Basic Ramen Noodles
  17. 1 Cellophane Noodles [use angle hair pasta as a replacement]
  18. 1 Hokkien Noodles
  19. 1 Egg Noodles
  20. 1 Rice Noodles
  21. 1 Rice Sticks
  22. 1 Wheat Noodles [use fettuccine as a replacement]
  23. Meat & Meat Substitutions
  24. 1 Pork Strips
  25. 1 Beef Strips
  26. 1 Seafood [most types]
  27. 1 Chicken Strips
  28. 1 Tofu
  29. Broth Options
  30. 1 Vegetable Broth
  31. 1 Beef Broth
  32. Vegetable/Fruit Options
  33. 1 Water Chestnuts
  34. 1 Bean Sprouts
  35. 1 White Onions
  36. 1 Carrot Strips
  37. 1 Broccoli Florets [blanched]
  38. 1 Green Onions
  39. 1 Garlic
  40. 1 Ginger
  41. 1 Jalapeños
  42. 1 Red Chili's
  43. 1 Bell Peppers
  44. 1 Diakon Radishes
  45. 1 Snap Or Snow Peas
  46. 1 Mushrooms
  47. 1 Squash
  48. 1 Egg Plant
  49. 1 Kimchi
  50. Nuts And Seeds
  51. 1 Cashews
  52. 1 Peanuts
  53. 1 Sesame Seeds
  54. Oil Options
  55. 1 Wok Oil

Cooking Instructions

  1. 1

    Create your basic stir fry sauce, mix all ingredients and set to the side. Double this recipe if need be.

  2. 2

    Now, decide if you'd like any one of the additional sauces listed to incorporate into your basic sauce and add.

  3. 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. 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. 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. 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. 7

    Serve hot and sprinkle with sesame seeds and red pepper flakes over rice.

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Comments (2)

Nell Muhaimin
Nell Muhaimin @cook_8297146
Made this 2 nights in a row. Did the basic stir fry sauce, used beef and chicken, sesame oil, cabbage, broccoli, cauliflower, green onion, snap peas and carrots. First nite used organic brown rice noodles. Came out well but the noodles even following direction to the t came aout a bit mushy. But next night used Thai stir fry noodles. Kilt it came out perfection. Thanks mike

Written by

MMOBRIEN
MMOBRIEN @cook_2891564
on
ALBUQUERQUE, NEW MEXICO
I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval! With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once! P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes! Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!
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