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Crab Rangoon
1 tablespoon vegetable oil
1 clove garlic, minced
2 tablespoons minced onion
1 head bok choy, chopped
2 tablespoons chopped pea pods
6 ounce can crab meat, remove any cartilage
8 ounce package cream cheese, softened
1 tablespoon soy sauce
14 ounce package won ton wrappers
vegetable shortening
Heat vegetable oil in a large wok or pan. Add garlic and onion,
and saute 2 minutes. Add bok choy and pea pods, stir-fry until
the bok choy and pea pods are crisp tender. In a bowl, combine
crab, cream cheese, soy sauce, and sauteed vegetable mixture.
Place about 3/4 teaspoon into the center of a won ton wrapper. Wet
the edges of the wrapper, fold wrapper to make a triangle, and
press to seal closed. In a wok or large pan, over medium high melt
about 3 inches of shortening. Fry 3 to 4 crab wontons at a time
until crisp and lightly brown on both sides.
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Crab Rangoon 13