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
• vegetable shortening, for frying

Preparation:

• 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 dumplings at a time in 3 inches of shortening.