Photo: Chop Suey Recipe
This recipe is a great use for leftover rotisserie chicken.
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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By ktsnldsqt
Idaho et al.
on January 04, 2013
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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.
By anna.schmdt_102...
Seattle, WA
on December 27, 2012
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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.
By mellieinkc
Overland Park, KS
on October 09, 2011
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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!!
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