Ellie Krieger's Chop Suey

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.

• Ready In: 36 mins
• Serves: 4

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.