Ellie Kriegers Chop Suey Recipes

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ELLIE KRIEGER'S CHOP SUEY



Ellie Krieger's Chop Suey image

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.

Provided by DDW7976

Categories     < 60 Mins

Time 36m

Yield 4 serving(s)

Number Of Ingredients 19

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

Steps:

  • 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.

Nutrition Facts : Calories 515.7, Fat 20.9, SaturatedFat 3.3, Cholesterol 53.9, Sodium 563.5, Carbohydrate 54.3, Fiber 6.8, Sugar 7.4, Protein 27.4

WONTON CRISPS



Wonton Crisps image

These are a simple garnish for a little crunch to sprinkle on salads or any Asian style dish. I got the original idea from watching Ellie Krieger's Healthy Appetite when she made a chop suey recipe. I didn't enjoy the chop suey nearly as much as these crisps. This is my version - I have a bottle of homemade Paula Deen House Seasoning blend (a mix of garlic powder, salt and pepper) and I decided to try it in this recipe. Not authentic Chinese, but Chinese inspired.

Provided by HeatherFeather

Categories     Chinese

Time 13m

Yield 8 serving(s)

Number Of Ingredients 5

8 wonton skins (3-inch by 3-inch size, found in Asian markets or in the refrigerator section of groceries)
1 tablespoon canola oil (or more)
1/8-1/4 teaspoon salt, to taste
1/16 teaspoon pepper, to taste
1/16 teaspoon garlic powder, to taste

Steps:

  • Preheat oven to 375°F.
  • Take a pastry brush and lightly brush the pan with some of the oil.
  • Brush each wonton skin very lightly with with some oil as well.
  • Sprinkle wontons with s pinch of salt, pepper and garlic powder to taste.
  • Bake 6-8 minutes or until crisp and browned.
  • Let cool on paper towels.
  • Crumble over salad or Asian style stir fry dishes.

Nutrition Facts : Calories 38.9, Fat 1.9, SaturatedFat 0.1, Cholesterol 0.7, Sodium 82.1, Carbohydrate 4.7, Fiber 0.1, Protein 0.8

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