I don’t get take-out from Chinese restaurants often, but when I do, Chop Suey is one of my favorite menu items to order. Chop Suey usually consists of shredded veggies and a protein in a lighter sauce. It’s actually easy enough to make at home.
Chicken Chop Suey
2 handfuls of dried shiitake mushrooms (about 6 large or 12 small)
1/2 cup chicken broth
6 tablespoon soy sauce
3 tablespoon Chinese cooking wine
1 tablespoon cornstarch
2 teaspoons sesame oil
2 teaspoons sugar
2 tablespoons canola oil
1 pound boneless, skinless chicken breasts or chicken tenderloins, sliced
1 small sweet onion, halved and thinly slivered
1/4 head green cabbage (Napa is great too), thinly sliced
2 carrots, peeled and thinly sliced on the diagonal
2 stalks celery, thinly sliced on the diagonal
1 8 oz can bamboo shoots, drained and julienned
Hot rice, to serve
Soak the dried mushrooms in hot water until rehydrated, about 20 minutes. Remove stems and thinly slice. Throw out the soaking liquid.
Mix together sauce ingredients and set aside.
Heat 1 tablespoon of the oil in a wok (or large skillet) over high heat. Add the sliced chicken and stir-fry until no longer pink. Empty into a bowl and set aside. Wipe out the wok with a paper towel. Add the remaining 1 tablespoon of oil to the wok place back over high heat. Add the onion, cabbage, carrots, and celery and stir fry until tender, about 5 minutes. Add the bamboo shoots, reserved sliced shiitake mushrooms, and reserved chicken. Cook a few minutes longer. Add the sauce mixture and cook, stirring, until the sauce is thickened and the chop suey is heated through.
Serve with hot rice.