Wonton Strips With Spicy Crab and Bacon Stir-Fry

• 1 lb fresh square dumpling wrappers, cut into 1/4- to 1/2-inch strips
• 1 -2 tablespoon vegetable oil (optional if not draining the bacon grease)
• 8 ounces sliced bacon
• 1 large garlic clove, minced
• 1 large shallot, minced
• 2 green onions, trimmed, minced (green and white parts)
• 2 lemongrass, stalks trimmed to 8 inches and grated
• 3 -4 red Thai red chili peppers, stemmed, seeded and minced
• 12 -16 ounces lumb crabmeat (picked over for shells) or 12 -16 ounces cooked shrimp (picked over for shells)
• 1 cup fresh shelled green peas (thawed) or 1 cup frozen peas (thawed)
• fish sauce
• fresh ground black pepper

1. Bring a medium pot of water to a boil over high heat.
2. Cook dumpling-wrapper noodles until tender yet firm, about 1 minute.
3. Drain, toss with the oil, and divide among 6 soup bowls or plates.
4. In a wok or large skillet over high heat, stir-fry the bacon until it renders its fat and is crispy, 3 to 5 minutes.
5. Add garlic, shallot, onions, lemongrass and chilies, and stir-fry until golden, about 5 minutes.
6. Add crabmeat and peas, tossing well to combine.
7. Season with fish sauce and pepper to taste.
8. Divide among the servings of noodles, tossing to combine.
9. Serve hot.

fresh square dumpling wrappers, vegetable oil, bacon, garlic, shallot, green onions, crabmeat, green peas, fish sauce, fresh ground black pepper

Taken from www.food.com/recipe/wonton-strips-with-spicy-crab-and-bacon-stir-fry-521473 (may not work)