Ellie Kriegers Chop Suey Recipes

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.

Steps:

• Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper.
• Heat the oil in a saute pan over moderately-high heat. Brown the chicken on both sides, about 8 minutes. Remove the chicken.
• Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.
• Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.

Steps:

• Heat the oil in a large skillet or wok until very hot. Add the scallions, celery, mushrooms and cabbage and stir-fry until cabbage is tender, about 3-4 minutes.
• Add the bean sprouts, turkey, soy sauce, and dry sherry and stir-fry until heated through, about 1-2 minutes.
• Combine the broth and cornstrch to make a smooth paste. Add to pan and stir-fry for 1-2 minutes, or until the sauce has thickened. Seerve with white rice.

Steps:

• In a large bowl combine soy sauce, corn syrup (or brown sugar) and mix together with the cooked meat; let stand for 30 minutes.
• Mix/whisk the cornstarch with cold water (or COLD chicken broth) and set aside.
• Heat the oil in a wok or large skillet until hot.
• Add in onions slices; stir-fry for 2 minutes.
• Add in garlic and sliced vegetables; stir-fry for 2 minutes.
• Add in the meat mixture; stir-fry for 2 minutes.
• Add in the cornstarch mixture; stir for 2 minutes.
• Add in the bean sprouts and cook, stirring for about 2 minutes.
• Season with salt and pepper, and
• Add in more soy sauce if desired.
• Transfer to a large bowl sprinkle with chopped green onions if desired.
• Serve with rice.