Crab Rangoon II

Ingredients:

• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 2 tablespoons onion, minced
• 1 head bok choy, chopped
• 2 tablespoons chopped pea pods
• 1 (6 ounce) can crabmeat, cartilage removed
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon soy sauce
• 1 (14 ounce) package won ton wrappers

Preparation:

• vegetable shortening, for frying
• 1 Heat oil in a large skillet. Add garlic and onion, and saute for 2
• minutes. Add bok choy and pea pods, stir fry until the bok choy and pea pods
• are crisp-tender.
• 2 In a large mixing bowl, combine crab, cream cheese, soy sauce, and
• sauteed vegetable mixture. Drop mixture by 3/4 teaspoon into the center of a
• won ton wrapper. Fold the wrapper in half to make a triangle, seal the
• wrapper closed around the mixture by wetting you finger with cold water and
• pressing the ends together.
• 3 In a wok or large sauce pan, over medium-high heat, fry 3 to 4 crab