Ellie Krieger's Chop Suey

Total Time: 36 mins Preparation Time: 20 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.