Ellie Krieger's Chop Suey |
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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 4 |
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This recipe comes together quickly and is great for using up leftover chicken or turkey. I made the recipe without the crunchy won tons because the packages were just too large for me when the recipe calls for only 8 skins. If you want some extra crunch, chow mein noodles would be good. We served this over brown rice. Ingredients:
8 wonton skins, 3x3 |
2 teaspoons canola oil |
1/4 teaspoon salt |
1 tablespoon canola oil |
2 scallions, trimmed and thinly sliced |
3 garlic cloves, sliced |
4 cups napa cabbage, thinly sliced |
3/4 cup celery, thinly sliced |
1 (8 ounce) can bamboo shoots, drained and julienned |
2 cups shiitake mushrooms, cleaned, trimmed and thinly sliced |
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 |
1 tablespoon cooking sherry |
2 cups cooked chicken |
2 cups cooked brown rice |
1 tablespoon toasted sesame seeds |
Directions:
1. Crispy wontons:.
2. Preheat oven to 375 degrees.
3. Brush a baking sheet and teh wonton skins lightly on both sides with 2 tsp of oil.
4. Season with salt and bake for 10-12 minutes, or until browned and crisp.
5. Transfer to a cooling rack and reserve.
6. In a large heavy skillet or wok, heat 1T of canola oil over medium-high heat.
7. Add the scallion, garlic, cabbage, celery, bamboo shoots and mushrooms and stir-fry until cabbage is soft and wilted, about 3-4 minutes.
8. Add the sugar, 3/4 cup of the chicken broth, soy sauce and sesame oil and cook for 3 minutes.
9. Dissolve the cornstarch in the cooking sherry and add the mixture to the skillet.
10. If it seems a little dry, add the extra 1/4 cup chicken broth.
11. Add the chicken and heat through.
12. Serve over the cooked brown rice and topped with sesame seeds and reserved crushed wonton skins.
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