Chop Suey Recipe
- 8 (3 x 3-in.) packaged Chinese wonton skins, separated
- 1 tbsp. plus 2 tsp. canola oil
- 1/4 tsp. salt
- 2 scallions, greens included, trimmed and thinly sliced (about 1/4 cup)
- 3 cloves garlic, sliced
- 4 cups napa cabbage, sliced
- 3/4 cup celery, thinly sliced (about 4 celery hearts or 2 long stalks)
- 1 (8 oz.) can bamboo shoots, drained and julienned
- 2 cups shiitake mushrooms, cleaned, trimmed, and thinly sliced (about 6 oz.)
- 3/4 tsp. sugar
- 1 cup low-sodium chicken broth
- 1-1/2 tbsp. low-sodium soy sauce
- 2 tbsp. toasted sesame oil
- 1-1/2 tsp. cornstarch dissolved in 1 tablespoon cooking sherry
- 2 cups cooked turkey or chicken, cubed or shredded
- 2 cups brown rice, cooked
- 1 tbsp. toasted sesame seeds
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 10-12 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 3-4 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 and top with sesame seeds and reserved crushed wonton skins.