Chop Suey

This recipe is a great use for leftover rotisserie chicken.

Total Time:
36 min
20 min
16 min

4 servings

  • 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

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 and top with sesame seeds and reserved crushed wonton skins.

Yield: 4 servings (1/2 cup brown rice, 1 cup chop suey, 2 wonton skins)

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4.4 40
We used red cabbage. I wouldn't recommend it. Also, it seemed to be lacking in flavor. Maybe next time I will add more garlic. item not reviewed by moderator and published
This is so good-similar to a recipe my mom used to make, only she used pork instead of chicken (which I will definitely try with this recipe! . I left off the wonton skins and bamboo shoots just because I didn't have any on hand, and I cut the sesame oil down to 2 teaspoons in order to make the recipe more weight watchers friendly. Also, I think it's best to start off using 1/2 cup of chicken broth, as suggested in the comments, and only add more if necessary. item not reviewed by moderator and published
I have never given a recipe by Ellie less than 4 stars. I don't know why but I really thought the flavor was lacking and it was kind of soggy. If I make this again I will put the cabbage in later. It was also runny. It needed much more cornstarch to get thick. I did love the wontons. I think I will also add some silvered almonds to it and some red pepper flakes and some fresh ginger if I make it again. It would also be good garnished with the uncooked green part of the scallions. I am really not sure what was wrong other than the flavor was a little off and a tad bit bland for me. Sorry!! item not reviewed by moderator and published
We loved this! This was so delicious and easy to make. This was also very filling! item not reviewed by moderator and published
Great recipe though I tweaked three things...Added extra garlic and low sodium soy sauce and used water chestnuts in place of bamboo shoots...Will definitely make again. item not reviewed by moderator and published
I was pleasantly surprised by this was fantastic!!! I think next time I will add some hot pepper flakes to make it slightly spicy. Very good...I WILL be making this again. item not reviewed by moderator and published
This is so amazingly good. Better than take out. Fresh and healthy. It is a staple in our house. item not reviewed by moderator and published
Much better than take out!!! item not reviewed by moderator and published
Made this today! My husband and I loved it!! I did use some suggestions that others left, however. I used water chestnuts instead of bamboo shoots, I added pea pods and carrots, because we like them. I would cut down on the chicken broth next time to 1/2 Cup, and I would use 4 teaspoons cornstarch and dissoved it in 2 tablespoons cooking sherry. The flavor was excellent! The chinese wonton skins were perfect with this Chop Suey, thank you Ellie, I am just getting started using your recipe's and I have not fixed one yet, we didn't like, Thank you for showing us how to cook and look healthy! item not reviewed by moderator and published
Wow, this recipe was easy to make and so delicious! I substituted the meat with stir-fried firm tofu and a few crunchy, chow mein noodles for the wonton skins since they are made with eggs. It actually saved me time since I didn't have to fry the skins. I also used vegetable broth instead of chicken. I substituted a can of water chestnuts instead of bamboo shoots. The shiitake mushrooms are really key here. They stay chewy and stand up to the soft cabbage. This is def. a keeper, and I will make it again. item not reviewed by moderator and published

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