Chick: Chinese: Chop Suey (Ellie Krieger)

By Dski

Ingredients

• Ingredients
• 8 (3 by 3-inch) packaged Chinese wonton skins, separated
• 1 tablespoon plus 2 teaspoons canola oil
• 1/4 teaspoon salt
• 2 scallions, greens included, trimmed and thinly sliced (about 1/4 cup)
• 3 cloves garlic, sliced
• 4 cups sliced napa cabbage
• 3/4 cup celery, thinly sliced (about 4 celery hearts or 2 long stalks)
• 1 (8-ounce) can bamboo shoots, drained and julienned
• 2 cups shiitake mushrooms, cleaned, trimmed and thinly sliced (about 6 ounces)
• 3/4 teaspoon sugar
• 1 cup low-sodium chicken broth
• 1 1/2 tablespoons low-sodium soy sauce
• 2 tablespoons toasted sesame oil
• 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon cooking sherry
• 2 cups cubed or shredded cooked turkey or chicken
• 2 cups cooked brown rice
• 1 tablespoon toasted sesame seeds

Details

Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

Directions
Preheat the oven to 375 degrees F.

Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve.

In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat.

Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes.

Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes.

Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through.

Serve the chop suey over the cooked brown rice.