Crab Rangoon and General Wong's Chicken from Oriental Wok

Crab Rangoon
1/2 cup minced crab meat, or imitation crab meat
8 oz. cream cheese
1 tablespoon white onion, fine dice
1 tablespoon green onion, fine dice
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon minced ginger
dash white pepper
dash sesame oil
14 wonton wrappers (4" x 4")
Mix all ingredients in a bowl until well combined. In the center of each wonton wrapper place about 1 tablespoon of cheese mixture. Bring the flat sides together around mixture and crimp. Use a little water if wrapper fail to stick together. Place crab Rangoon in freezer for at least 2 hours. Heat 4" of oil to 350 °F. Fry crab Rangoon until golden brown and cheese filling is hot. Serve immediately. yields 14 pieces.
General Wong's Chicken
4 chicken breasts
1 whole egg, beaten
3 tablespoon cornstarch
1⁄2 teaspoon white pepper
1⁄2 teaspoon salt
1 cup OW General Wong Sauce
1⁄2 cup green peppers, large dice
1⁄4 cup red peeper, large dice
1⁄4 cup babycorn, whole
1⁄2 cup sugar snaps or peapods
Cut chicken into 1" chunks. Coat chicken with mixture of egg, cornstarch, pepper, and salt. Heat oil in a deep skillet or wok to 250 °F. Place chicken into hot oil for 3 minutes. Reduce heat and continue to cook chicken for another 2 minutes. Remove chicken from oil and set aside to drain off excess oil. Pour General Wong's sauce into a hot wok or skillet. Stir in vegetables and chicken. Continue stirring until vegetables and chicken until hot. Serve.
Perfect Fried Rice
2 cups cooked rice (preferably jasmine or long grain)
1⁄4 cup green and white onion, small dice 2 eggs, scrambled
2 tablespoons Perfect Fried Rice Seasoning
1 teaspoon sesame oil
1 tablespoon oil
Heat oil in a hot skillet or wok, scramble eggs and add onions. Cook until fragrant. Add rice and Per- fect Fried Rice Seasoning. Stir until rice grains are coated evenly and hot. Add sesame oil, stir and serve.