Crab Rangoons and Orange Beef

I'm not usually so good at making Chinese food. But I was craving it today and decided to try again to make Chinese. Ummm...YUM. It was really good!

http://allrecipes.com/Recipe/Crispy-Orange-Beef/Detail.aspx

Changes:
I didn't use nearly that much oil, just enough to cover bottom of pan to sautee. I used olive oil. We eat brown rice for the extra fiber. I don't eat broccoli, so I subbed it out for green beans and onion.

Crab Rangoons:

1 clove garlic, minced
1 (8 ounce) package cream cheese
1 (6 ounce) can crabmeat, drained and flaked
1 green onions with tops, thinly sliced
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar
1/4 teaspoon light soy sauce
1 T of light mayo
squeeze of lemon juice
24 wonton wrappers

1.Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray. (can be fried or sauteed for a crispier version)
2.Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, lemon juice, mayo, sugar, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.
3.Bake in the preheated oven until golden brown, 12 to 15 minutes.