CHOP SUEY
This recipe is a great use for leftover rotisserie chicken.
Provided by Ellie Krieger
Categories main-dish
Time 36m
Yield 4 servings
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 437 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 62 milligrams, Sodium 536 milligrams, Carbohydrate 45 grams, Fiber 6 grams, Protein 30 grams, Sugar 3 grams
FARMER'S CHOP SUEY (SALAD)
This was my mother's recipe that she cut from a magazine back in the sixties. It always made any meal special. I enjoy freshly ground black pepper on this salad. Veggie amounts can vary according to availability and personal tastes. Prep time varies. I guess-timated figuring my slow chopping time. Cooking time is chilling time.
Provided by Kats Mom
Categories Cheese
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Assemble dressing in a bowl by mixing cottage cheese, sour cream and salt.
- Wash the cucumber well and slice it (peeling is optional).
- Salt the cucumber slices and place in a small bowl.
- Chill the dressing and cucumbers for 1 hour in the refrigerator.
- After chopping and slicing the veggies, drain any liquid from the cucumbers.
- Toss all veggies with the dressing, mixing well.
Nutrition Facts : Calories 139.7, Fat 10.5, SaturatedFat 6.3, Cholesterol 53.4, Sodium 288.2, Carbohydrate 4.5, Fiber 0.6, Sugar 1.2, Protein 7.3
SUEY CHOY SALAD
I started using suey choy (very similar to bok choy, but lighter in colour) in salads because it lasted much longer than lettuce in my fridge! This salad also tastes good with sunflower seeds, pine nuts, almonds, or anything crunchy you want to throw in. The salad dressing is from the Company Coming's Japanese Cabbage Salad recipe. Experienced cooks may be able to make this in less time than I've allotted.
Provided by Mctet
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Before you open ramen noodle package, give it a few good whacks with something heavy to break the noodles into pieces.
- Open the package and take out the seasoning package.
- Mix together Dressing ingredients in a small bowl, and set aside.
- Rinse and dry suey choy and chop into bite sized pieces.
- Put into large salad bowl.
- Rinse and dry bean sprouts and green onion.
- Add to bowl with suey choy.
- Add broken up ramen noodles to large salad bowl, and add any optional bits (sunflowers, nuts, etc).
- Add dressing and toss together.
- It tastes and looks best when eaten right away, but it is still edible after being in the refrigerator a day.
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