I just came across recipes by the lovely Miss K. Monroe
Shrimp Fried Rice, A Classic
2 tablespoons vegetable oil
8 large shrimp, peeled and deveined
2 cloves garlic, finely chopped
1/2 cup chopped onion
1/2 cup diced carrots (any vegetables)
1 egg, lightly beaten
2 cups cooked white rice
3 tablespoons soy sauce
3 scallions, thinly sliced
In a large non-stick skillet or wok, heat oil over medium high heat.
Cook shrimp quickly until pink. Remove to board and chop coarsely.
Discard shrimp tails.
Add garlic and onion to skillet and cook for 1 minute.
Stir in carrots and cook for 2 minutes.
Add egg and rice and toss quickly to distribute egg.
Stir in soy sauce.
Toss in scallions and serve
Crabby Cream Cheese Wontons (Crab Rangoon)
4 cups oil (for deep frying, or you can use non-stick, zero-calorie cooking spray to save on fat and calories)
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) package imitation crabmeat
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon minced garlic
3 tablespoons Worcestershire sauce
1 bunch green onion, finely chopped
1 (14 ounce) package wonton wrappers
2 egg whites
soy sauce (for dipping) or sweet and sour sauce (for dipping)
In a medium bowl mix cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
Place about a teaspoon of the cream cheese mixture in the center of each wonton wrapper.
Put egg whites in a bowl.
Use your fingers or a brush to apply the egg whites over two edges of the wonton wrappers.
Fold into triangles and press to seal edges.
In small batches, deep fry the won tons until golden brown, 2 to 4 minutes.
Drain on paper towels and serve warm.
(Note: to make this healthier I brush the whole wonton with egg white after it’s sealed and then I just sauté it with no-calorie nonstick cooking spray).