It's Chop Suey Day
August 29th is National Chop Suey day and here is a quick 30 minute recipe to try. Chop suey gained its popularity in America with the influx of Chinese immigrants in the 19th century for work on the transcontinental railroad. Chop suey is believed to to derived from the dish tsap seui, which simply means miscellaneous leftovers.
Chop Suey RecipeAdapted from Food Network
- 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.