Chop suey: Chinese stew

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.