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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, mike's mongolian stir-fry. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mike's Mongolian Stir-Fry is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Mike's Mongolian Stir-Fry is something which I’ve loved my whole life.

Great recipe for Mike's Mongolian Stir-Fry. Here is how you achieve it. Ingredients of Mike's Mongolian Stir-Fry You need of Start With This Basic Stir Fry Sauce. A concept: making a stir fry using our entire ramen cup!

To begin with this recipe, we have to first prepare a few components. You can cook mike's mongolian stir-fry using 69 ingredients and 7 steps. Here is how you can achieve it.

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

How to Make Mongolian Stir Fry. Begin by cutting your meat against the grain to break up the muscle fibers, which will give you a more tender texture. The trick is to get a good sear on the beef without cooking it all the way through, then adding it back into the mix after the vegetables become nicely crisp and the sweet-savory. My suggestion to improve your quality of stir fry Mongolian BBQ bowl check out your sauce quality.

Steps to make Mike's Mongolian Stir-Fry:
  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.

The trick is to get a good sear on the beef without cooking it all the way through, then adding it back into the mix after the vegetables become nicely crisp and the sweet-savory. My suggestion to improve your quality of stir fry Mongolian BBQ bowl check out your sauce quality. I will give one more try if I find better quality definitely update my review. Ranging from red cabbage to spinach leaves, from broccoli to baby corn, dotted with cubes of succulent paneer, this stir-fry features a splash of colours which invite you to dig in! The Best Mongolian Stir Fry Sauce Recipes on Yummly

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