Easy Baked Egg Rolls

I was feeling ambitious this week and made some egg rolls to go with the Orange Chicken. They were SO SO SO much easier than I thought they'd be!

1 lb ground pork
1/2 tsp ginger
1/2 tsp garlic
2-4 oz bean sprouts, finely chopped
1/2 c shredded carrots*
2 c cabbage, finely chopped*
*Note: You can get a bag of shredded carrot and cabbage slaw and just use that. You don't even need the bean sprouts if you really don't want them
2 Tbs oyster sauce

1 package egg roll wrappers
Sweet Chili Sauce


Cook pork with ginger and garlic. Once browned, add bean sprouts, carrots and cabbage. Cook for about 2 minutes. Add and mix in oyster sauce. Set aside in the fridge to cool.

Wrap mixture in egg roll wrappers. See here for directions. Make sure you wet the edges of the wrap to make it stick.

Place on greased cookie sheet. Spray egg rolls with non-stick cooking spray. Bake at 425 for 20 minutes.
You could also deep fry them if you'd like.

Serve with sweet chili sauce for dipping.

The Best Orange Chicken

This stuff is AMAZING! I usually double everything. It's not too orangey. Just plain delicious.


I combined a couple recipes together to come up with this one.


Marinade
½ tsp. salt
1 small egg white, beaten
1 Tbs. cornstarch
2 tsp. peanut oil
1 Tbs. Sherry wine
2 chicken breasts, diced

Let chicken marinade for about 30 minutes in the fridge. If you're short on time you can just let it soak for a couple minutes.

Coating
1 ½  cup cornstarch
You can also do a cornstarch/flour mixture.


Place the coating into a gallon Ziploc bag. Put marinaded chicken in the bag with the coating and shake it until each piece is well coated. You may need more coating mixture.

Frying

peanut oil or vegetable oil

Place chicken in a deep fryer until cooked through.

Note: This is a great place to stop and set aside some chicken to be used as chicken fingers.

Orange Sauce

• 1 ½ cups water
• 1/4 cup orange juice
• 1/3 cup rice vinegar
• 2 ½ tablespoons soy sauce
• 1 cup packed brown sugar
• ½ teaspoon ginger powder
• ½ teaspoon garlic, minced
• ¼ teaspoon red pepper flakes
• 3 tablespoons cornstarch
• ¼ cup water
• 2 tablespoons green onion, chopped (optional)

In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

Mo's Clam Chowder

Ingredients
1 51 oz can of chopped Sea Clams
3 1/2 cups clam nectar drained from the Clams, add water if needed
4 cups diced russet potatoes, about 1/2"
1 cup diced yellow onion
1 cup ground or finely diced bacon
4 1/2 cups whole milk
4 T. flour
1 tsp. Salt
1/4 tsp. pepper
Directions
* Drain clams and set aside.
* Saving the nectar to make 3 1/2 cups (add water if necessary). Place in 4-quart pot.
* Add potatoes and salt and pepper. Bring to a boil and turn to low heat to cook potatoes until soft but not mushy. (About 7 min)
* In a medium sized skillet, over medium heat, start browning the bacon stirring to brown evenly. Watch not to burn. When the bacon begins to get a little crispy and has rendered its fat, add the onion and continue stirring until onion is clear.
* Add 1 T. butter or margarine to bacon and onions deglaze the skillet. Add the flour and stir constantly to incorporate.
* Add chopped clams to potatoes and milk to the pot. Heat to VERY hot. Do NOT boil.
* Bacon and onion roux mixture should be bubbling, add to potato and clam pot and stir to mix well with wood spoon.
This will become thick and creamy. If too thick, thin with a little milk or cream. Correct seasoning if needed.
Chowder is very good made a day ahead and reheated in a double boiler or crock pot, thin with whole milk or cream.
To dress up your chowder add shrimp or crab to the top and enjoy.