Ingredients
- 8 (3 by 3-inch) packaged Chinese wonton skins, separated
- 1 tablespoon plus 2 teaspoons canola oil
- 1/4 teaspoon salt
- 2 scallions, vegetables incorporated, trimmed and thinly sliced (about 1/4 cup)
- 3 cloves garlic clove, sliced
- 4 cups sliced napa cabbage
- 3/4 cup celery, thinly sliced (about 4 celery hearts or 2 lengthy 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/two tablespoons low-sodium soy sauce
- two tablespoons toasted sesame oil
- 1 1/2 teaspoons corn starch dissolved in 1 tablespoon cooking sherry
- 2 cups cubed or shredded cooked poultry or chicken
- 2 cups cooked brown grain
- 1 tablespoon toasted sesame seeds
Directions
Preheat the oven to 375 levels F.
Brush a baking sheet and also the wonton skins gently on sides with 2 teaspoons of oil. Season with salt and bake for ten to twelve minutes, or until browned and crisp. Transfer to some cooling rack and reserve.
Inside a large heavy skillet or wok, heat the rest of the 1 tablespoon of canola oil over medium-high temperature. Add some scallion, garlic clove, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about three or four minutes. Add some sugar, 3/4 cup from the chicken broth, soy sauce. and sesame oil and prepare for several minutes. Add some sherry-corn starch mixture and, when the mixture is a touch dry, the extra 1/4 cup chicken stock. Add some poultry or chicken as well as heat through. Serve the chop suey within the cooked brown grain and top with sesame seeds and reserved crushed wonton skins.
Yield: 4 servings (1/2 cup brown grain, 1 cup chop suey, 2 wonton skins)
2006, Ellie Krieger, All Legal rights Reserved