Ellie Krieger's Chop Suey Recipe - That's Nerdalicious

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Ellie Krieger’s Chop Suey: A Taste of Nostalgia, Reimagined

The aroma of soy sauce, garlic, and toasted sesame oil instantly transports me back to childhood. My grandmother, a woman of few words but endless warmth, had a repertoire of dishes, and chop suey was a frequent star. It wasn’t fancy, but it was always comforting, a steaming bowl of savory goodness served with a generous scoop of rice. While her version remains a treasured memory, Ellie Krieger’s chop suey offers a delightful, healthier twist on this classic, allowing me to indulge in the flavors I love without sacrificing my well-being.

Recipe Overview:

Prep Time: 15 minutes
Cook Time: 21-24 minutes (10-12 minutes for wontons, 11-12 minutes for the Chop Suey)
Total Time: 36-39 minutes
Servings: 4
Yield: 4 servings
Dietary Type: Balanced

Ingredients:

8 wonton skins, 3×3 inches
2 teaspoons canola oil, divided
1/4 teaspoon salt
1 tablespoon canola oil
2 scallions, trimmed and thinly sliced
3 garlic cloves, sliced
4 cups napa cabbage, thinly sliced
3/4 cup celery, thinly sliced
1 (8 ounce) can bamboo shoots, drained and julienned
2 cups shiitake mushrooms, cleaned, trimmed and thinly sliced
3/4 teaspoon sugar
3/4 cup plus 1/4 cup low sodium chicken broth, divided
1 1/2 tablespoons low sodium soy sauce
2 tablespoons toasted sesame oil
1 1/2 teaspoons cornstarch
1 tablespoon cooking sherry
2 cups cooked chicken, diced or shredded
2 cups cooked brown rice, for serving
1 tablespoon toasted sesame seeds, for garnish

Equipment Needed:

Baking sheet
Cooling rack
Large heavy skillet or wok

Instructions:

Prepare the Crispy Wonton Toppers: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly brush a baking sheet.
Season and Bake the Wonton Skins: Brush both sides of the wonton skins with 2 teaspoons of canola oil. Sprinkle with salt. Arrange them on the prepared baking sheet.
Bake Until Crisp: Bake for 10-12 minutes, or until the wonton skins are browned and crisp. Keep a close eye on them, as they can burn quickly.
Cool the Wonton Crisps: Transfer the baked wonton skins to a cooling rack to cool and crisp up completely. Once cooled, coarsely crush the wonton crisps; set aside.
Start the Chop Suey: In a large heavy skillet or wok, heat 1 tablespoon of canola oil over medium-high heat.
Sauté Aromatics: Add the scallions and garlic to the hot oil. Stir-fry for about 30 seconds, until fragrant, being careful not to burn the garlic.
Add Vegetables: Add the napa cabbage, celery, bamboo shoots, and shiitake mushrooms to the skillet. Stir-fry until the cabbage is soft and wilted, about 3-4 minutes.
Create the Sauce Base: Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil to the skillet. Cook for 3 minutes, stirring occasionally, allowing the flavors to meld.
Thicken the Sauce: In a small bowl, dissolve the cornstarch in the cooking sherry, making a slurry. Add this mixture to the skillet. Stir constantly as the sauce thickens, about 1 minute.
Adjust Consistency (if needed): If the mixture seems a little dry, add the remaining 1/4 cup of chicken broth to achieve the desired consistency. The sauce should be thick enough to coat the vegetables and chicken.
Incorporate the Chicken: Add the cooked chicken to the skillet and heat through, stirring to ensure it is evenly coated in the sauce. This should take about 2-3 minutes. Ensure the chicken is heated through before serving.
Serve: Serve the chop suey hot over cooked brown rice.
Garnish: Sprinkle with toasted sesame seeds and the reserved crushed wonton skins for added flavor and texture.

Expert Tips & Tricks:

Vegetable Prep is Key: Slice the vegetables as thinly and uniformly as possible for even cooking. Using a mandoline can help with this.
Don’t Overcrowd the Pan: If your skillet is not large enough to accommodate all the vegetables at once, cook them in batches to avoid steaming them. Steaming will result in soggy vegetables.
Toast Sesame Seeds: Toast the sesame seeds in a dry skillet over medium heat for a few minutes until golden and fragrant. This enhances their flavor.
Make it Ahead: The vegetable portion of the chop suey can be prepared a day in advance. Store it in an airtight container in the refrigerator. Add the chicken and heat through just before serving.
Spice it Up: Add a pinch of red pepper flakes or a dash of sriracha for a touch of heat.

Serving & Storage Suggestions:

Serve Ellie Krieger’s Chop Suey immediately over hot brown rice for a satisfying and complete meal. Garnish with the crispy wonton skins and sesame seeds just before serving to maintain their texture and flavor.

Leftover chop suey can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave. The wonton skins will lose their crispness upon refrigeration, so it’s best to add fresh ones if possible. It is not recommended to freeze this dish, as the vegetables can become mushy upon thawing.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	515.7 kcal	N/A
Calories from Fat	187 g	36%
Total Fat	20.9 g	32%
Saturated Fat	3.3 g	16%
Cholesterol	53.9 mg	17%
Sodium	563.5 mg	23%
Total Carbohydrate	54.3 g	18%
Dietary Fiber	6.8 g	27%
Sugars	7.4 g	N/A
Protein	27.4 g	54%

Note: Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions:

Vegetarian/Vegan Option: Substitute the chicken with firm tofu, tempeh, or extra mushrooms. Use vegetable broth instead of chicken broth.
Gluten-Free: Ensure that the soy sauce is gluten-free (tamari is a good option). Omit the wonton skins or use gluten-free wonton wrappers to make your own crispy toppers.
Protein Boost: Add edamame or chickpeas for an extra boost of protein.
Seasonal Vegetables: Swap out the napa cabbage for bok choy or other seasonal greens. Add bell peppers, snow peas, or broccoli for variety.
Different Protein: Try using shrimp or pork instead of chicken.

FAQs (Frequently Asked Questions):

Q: Can I use other types of mushrooms besides shiitake?
A: Absolutely! Cremini, button, or oyster mushrooms are all suitable substitutes. Just be sure to clean and slice them before adding them to the dish.

Q: Can I make this dish spicier?
A: Yes, you can add a pinch of red pepper flakes to the vegetables while they are stir-frying, or drizzle with sriracha or chili oil before serving for an extra kick.

Q: How do I prevent the vegetables from getting soggy?
A: Make sure your pan is hot enough before adding the vegetables and avoid overcrowding it. Cook the vegetables in batches if necessary.

Q: What is cooking sherry, and can I substitute it?
A: Cooking sherry is a fortified wine used for flavor. If you don’t have it, you can substitute it with dry sherry, rice wine vinegar, or even a splash of apple cider vinegar.

Q: Can I use regular soy sauce instead of low-sodium soy sauce?
A: Yes, but be mindful of the sodium content. You may want to reduce the amount of soy sauce you use or adjust the salt in the recipe accordingly.

Final Thoughts:

Ellie Krieger’s Chop Suey is more than just a recipe; it’s a celebration of flavors, a nod to tradition, and a testament to healthy eating without sacrificing taste. Don’t be afraid to experiment with different vegetables and proteins to create your own unique version. Whether you’re seeking a quick weeknight meal or a comforting dish to share with loved ones, this chop suey is sure to become a new favorite. I hope you enjoy this reimagined classic as much as I do, and I encourage you to share your feedback and variations. Perhaps pair it with a crisp, chilled Sauvignon Blanc for a delightful culinary experience. Happy cooking!

Ellie Krieger’s Chop Suey Recipe