Chop Suey
This recipe is a great use for leftover rotisserie chicken.
- Level: Easy
- Total: 36 min
- Prep: 20 min
- Cook: 16 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 437 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 62 milligrams
- Sodium
- 536 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 6 grams
- Protein
- 30 grams
- Sugar
- 3 grams
- Level: Easy
- Total: 36 min
- Prep: 20 min
- Cook: 16 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 437 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 62 milligrams
- Sodium
- 536 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 6 grams
- Protein
- 30 grams
- Sugar
- 3 grams
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.
