Food Network: Chop Suey

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Chop Suey
Copyright 2006, Ellie Krieger, All rights reserved

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

Instructions
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)