Classic Crab Rangoon Recipe

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 heat melt about 3 inches of shortening. Fry 3 to 4 crab wontons at a time until crisp and lightly brown on both sides.