Ellie Krieger'S Chop Suey - cooking recipe

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

Preparation

Crispy wontons:.
Preheat oven to 375 degrees.
Brush a baking sheet and teh wonton skins lightly on both sides with 2 tsp of oil.
Season with salt and bake for 10-12 minutes, or until browned and crisp.
Transfer to a cooling rack and reserve.
In a large heavy skillet or wok, heat 1T 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 3-4 minutes.
Add the sugar, 3/4 cup of the chicken broth, soy sauce and sesame oil and cook for 3 minutes.
Dissolve the cornstarch in the cooking sherry and add the mixture to the skillet.
If it seems a little dry, add the extra 1/4 cup chicken broth.
Add the chicken and heat through.
Serve over the cooked brown rice and topped with sesame seeds and reserved crushed wonton skins.