Mike's Mongolian Stir-Fry

• 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
• 1 Sweet Chili Sauce
• 1 Szechuan Sauce
• 1 Sriracha Sauce
• 1 Teriyaki Sauce
• 1 Oyster Sauce
• 1 Hoisin Sauce
• 1 Fish Sauce
• 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
• 1 Pork Strips
• 1 Beef Strips
• 1 Seafood most types
• 1 Chicken Strips
• 1 Tofu
• 1 Vegetable Broth
• 1 Chicken Broth
• 1 Beef Broth
• 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 Jalapenos
• 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
• 1 Cashews
• 1 Peanuts
• 1 Sesame Seeds
• 1 Wok Oil
• 1 Sesame Oil
• 1 Peanut Oil

1. Create your basic stir fry sauce, mix all ingredients and set to the side.
2. Double this recipe if need be.
3. Now, decide if you'd like any one of the additional sauces listed to incorporate into your basic sauce and add.
4. Note that if you do add more sauces, you'll need more cornstarch to thicken it.
5. Mix 2 tablespoons cornstarch and 2 tablespoons water and set to the side.
6. If you want your sauce thicker, slowly add to your heated wok and stir quickly.
7. To a well heated wok or pan, and I mean smokin', with wok oil included, add your most dense foods.
8. if it's hard to bite it's harder to cook These will be those foods that will take longer to cook.
9. Meats, water chestnuts, broccoli, bamboo, carrots, onions, jalapenos, etc., and fry for 3 minutes or until meat or seafood is about 3/4 cooked.
10. 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.
11. Add noodles and fry as per manufactures directions.
12. Usually about 2 minutes.
13. Note: Noodles must be soft and ready for the wok.
14. Pre-cooked, if you will.
15. Serve hot and sprinkle with sesame seeds and red pepper flakes over rice.

soy sauce, chicken broth, rice, sugar, ginger, sesame oil, garlic, red pepper, starch, sweet chili sauce, szechuan sauce, sriracha sauce, teriyaki sauce, oyster sauce, hoisin sauce, sauce, ramen noodles, noodles, noodles, egg noodles, noodles, noodles, pork strips, chicken, vegetable broth, chicken broth, beef broth, water, sprouts, white onions, carrot, cabbage, cilantro, corn, basil, bok, broccoli, green onions, garlic, ginger, jalapenos, red chilis, bell peppers, radishes, mushrooms, egg, pineapple, cashews, peanuts, sesame seeds, oil, sesame oil, peanut oil

Taken from cookpad.com/us/recipes/353001-mikes-mongolian-stir-fry (may not work)