Chop suey: Chinese stew

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 437, total fat 15 G., saturated fats 2 G., proteins 30 G., carbohydrates 45 G., fiber 6 G., cholesterol 62 mg, sodium 536 mg, sugar 3 G.

Chop suey is a popular Asian stew in the United States, invented by Chinese immigrants. It features pieces of chicken (or turkey), various vegetables—napa cabbage, celery, bamboo shoots, shiitake mushrooms, and spices. Everything is cooked in a skillet, stirring constantly, in a thick sauce. Use leftover grilled or baked chicken in this Chinese stew, and the whole dish will take less than half an hour. Serve chop suey with a side of steamed brown rice, sprinkled with sesame seeds, and wonton chips, which you can make ahead.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups shredded or diced cooked chicken or turkey
8 store-bought wonton dough pieces (7x7 cm), divided
1 tbsp + 2 tsp rapeseed oil
1/4 teaspoon salt
2 green onions, thinly sliced (about 1/4 cup)
3 cloves garlic, thinly sliced
4 cups shredded Chinese cabbage
3/4 cup celery, thinly sliced (about 4 inner stalks or 2 outer stalks)
1 carrot, chopped
1 can (220 g) canned bamboo shoots, drained and thinly sliced
2 cups shiitake mushrooms, washed, trimmed and thinly sliced (about 170 g)
3/4 teaspoon sugar
1 cup lightly salted chicken broth
1.5 tbsp. lightly salted soy sauce
2 tablespoons dark sesame oil
1.5 tsp cornstarch dissolved in 1 tbsp sherry
2 tbsp. boiled brown rice
1 tbsp toasted sesame seeds

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken, turkey, Chinese cabbage (Napa), celery, carrot, shiitake mushrooms, brown rice, soy sauce, sesame oil, green onions, sesame, starch

Cooking the dish according to the recipe:

Preheat oven to 190°C.

Lightly grease the baking sheet and wonton dough on both sides with 2 teaspoons of canola oil. Season with salt and bake for 10-12 minutes, or until crisp. Transfer to a wire rack to cool.
In a large heavy-bottomed skillet or wok, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the green onions, garlic, cabbage, celery, carrots, bamboo shoots, and mushrooms and cook until the cabbage is tender and wilted, about 3-4 minutes. Add the sugar, 3/4 cup chicken broth, soy sauce, and sesame oil and cook for 3 minutes.

Add the sherry and cornstarch mixture and, if the mixture is too thick, add another 1/4 cup of chicken broth. Add the turkey or chicken and heat through. Serve the chop suey over cooked brown rice and garnish with sesame seeds and crushed crispy wontons.

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