Chop Suey
Chop Suey is a gluten free and dairy free main course. One portion of this dish contains about 21g of protein, 18g of fat, and a total of 372 calories. This recipe serves 4. Head to the store and pick up salt, sesame oil, soy sauce, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
Watch how to make this recipe.
Preheat the oven to 375 degrees F.
Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp.
Transfer to a cooling rack and reserve.
In a large heavy skillet or wok, heat the remaining 1 tablespoon 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 to 4 minutes.
Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes.
Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock.
Add the turkey or chicken and heat through.
Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.