Southwest Egg Rolls and Cool Avocado Dip
2-1/2 cups shredded cooked chicken
1-1/2 cups shredded Mexican cheese blend
2/3 cup frozen corn, thawed
2/3 cup canned black beans, rinsed and drained
5 green onions, chopped
1/4 cup minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon grated lime peel
1/4 teaspoon cayenne pepper
20 egg roll wrappers
Oil for deep frying
3/4 cup ranch salad dressing
1 medium ripe avocado, peeled and mashed
1 Tablespoon minced fresh cilantro
1 teaspoon grated lime peel
1-2 Tablespoon lime juice
In a large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over the filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
In a deep fryer, heat oil to 375 degrees. Fry egg rolls, a few at a time, for 2 minutes or until golden brown. Drain on paper towels.
Meanwhile, combine the dip ingredients. Serve with egg rolls.
P.F. Chang's Mongolian Beef
2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 Tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over medium/low heat. Don't get oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat. Slice the flank stead against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty-five degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of the beef. Let the beef sit for about 10 minutes so that the cornstarch sticks. As the beef sits, heat up on cup of oil in wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meet around a little so that it cooks evenly. After a couple of minutes, use a large slotted spoon to take the meat our and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or slotted spoon to a serving plate. Leave the excess sauce behind in the pan.
Rice, prepared the night before (1 cup of rice, 2 cups of water, bring water to boil, cover and reduce to simmer for 20 minutes, then refrigerate)
1 Tablespoon butter or margarine
2 beats, beaten
1-2 green onion
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
Soy sauce (about 1/3 cup)
Melt 1 Tablespoon butter in skillet or wok. Scramble eggs. Pour in rice, green onion, peas, and corn. Stir well to incorporate all the ingredients. Stir in soy sauce until color of rice is uniform. Heat only until its warmed through and serve immediately.