Chop Suey

This recipe is a great use for leftover rotisserie chicken.

Total Time:
36 min
Prep:
20 min
Cook:
16 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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
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 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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    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.
    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.
    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!!
    We loved this! This was so delicious and easy to make. This was also very filling!
    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.
    I was pleasantly surprised by this recipe...it 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.
    This is so amazingly good. Better than take out. Fresh and healthy. It is a staple in our house.
    Much better than take out!!!
    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!
    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.
    I added pea pods and carrots and some chili garlic sauce for some heat and it was fantastic!! love the crispy wontons. we're gong to make those again and use for dips. Great recipe for the whole family.
    I never thought I would see my kids eat this, let alone, request it again and again! We get farm fresh produce delivered once a week, so I made this with a combination of bok choy and cabbage. I also omitted the bamboo shoots the second time because they tasted too canned. And I serve the wontons on the side. Great recipe!!
    I've never had Chop Suey so I thought I would give Ellie's recipe a try. This is the best recipe, tasty, loaded with goodness and one great meal. So easy to make. I had some leftovers so I thought I would use up the wonton wrappers and the chop suey and made pot stickers. The filling made the pot stickers. I'll be making this recipe often and double the recipe so I can make my own pot stickers. Thanks Ellie for a great recipe.
    For anyone who is concerned with the amount of fat in the overall dish, you can just reduce the amount of oil used. It's that simple! Recipes are meant to be a starting point, but then each cook should adjust according to needs and tastes. I loved this recipe, especially the crispy wontons. Unlike a previous reviewer, I personally LOVE toasted sesame oil, so don't be hesitant to try it. It really livens up many dishes, but do keep in mind that a little goes a long way. Enjoy!
    THis was good. Not a wow but good. Needed something - not sure what. Still has 19 grams of fat so not sure how to get that down a bit more. Overall, good solid recipe. Easy.
    Chop Suey, I think of the stuff my mom made from a can. My husband loved the can version. I thought I would try this He loved this chop sue. I added a bouillon cube, he likes salt, that is why he liked the can version. I will make this again for sure.
    I love this recipe! Some may find it bland, but it is only because they are so accustomed to the large amounts of msg and sodium usually found in chinese food. This chop suey is healthy and delicious. I'm making it for my in-laws tomorrow night.
    I have made this recipe a couple times and love it (my boyfriend loves it as well). Surprisingly it's also great for leftovers (I wasn't sure it would be with the cabbage, but it works). Shiitake mushrooms can be expensive and hard to find - the last time I made this I used frozen shiitake mushrooms and it turned out just as well. This is now a regular in my recipe rotation.
    ...after I did that, it was really good. I loved the vegis.
    Made this recipe tonight and it was delicious. My husband and I loved it, now we have a diet friendly alternative to high calorie Chinese dishes. Thanks again Ellie! With my oven, the wonton skins were a little overdone at 10 minutes, next time I would reduce the cooking time to 8 minutes. Also it had a bit too much liquid, so I would reduce the chicken broth to 1/2 cup.
    I made this recipe just as is and I will tell you that it was fantastic. My husband and 12 year old daughter just loved it and were looking forward to seconds!
    I thought this would be so delicious; what a waste of time and ingredients. I could not get passed the smell of the sesame oil. I tried one tiny bite of cabbage and realized I had just wasted alot of time and alot of good ingredients. GROSS, GROSS GROSS!!!!!!!
    This dish was delicious!!!!! And for those who count points on weight watchers, very point friendly. Thanks
    I would agree with other reviews that a few red pepper flakes would really make it pop and I did add a little more salt before serving, but this is a great meal for an evening at home in front of the TV - like take-out without the guilt. I had to use reconstituted dried shiitakes but it worked out just fine, and by adding just a little more cabbage and chicken, I was able to make it serve 6.
    I haven't prepared many Asian inspired dishes at home. I enjoyed shopping for new items, ie: bamboo shoots and wonton skins. My 8 year old daughter helped me with the veggie prep. Dish came together quickly and was full of flavor and texture. My family had fun crumbling the baked wonton skins over the top. Delicious! Thank you, Ellie!
    This recipe was very easy and very tasty. It was a healthy version of Chinese takeout.
    We thought this recipe was great...my husband did add extra soy sauce to his, but when you look at how much sodium is in the final counts, it makes you think twice...between the soy sauce, salt and broth, there really is a lot. We did not even have sesame oil, so we just omitted it. Next time I will roast my own chicken (to cut back on salt) and I will use the sesame oil and also add some bean sprouts. I also think just a pinch of red pepper flakes would help.
    I LOVE Elle and her recipes. Her new cookbook is fabulous. This recipe, however, was bland and boring. I was really disappointed.
    I've made this recipe several times, I add bok choy and bean sprouts in addition to the vegetables already in the recipe. I use a little more soy sauce than what the recipe calls for since it ends up being a large batch!
    Super easy and so tasty you'd never know it was healthy :)
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