- 1 tbsp toasted sesame seeds
- 1½ tsp cornstarch
- 1 tbsp dry sherry
- Eight 3-inch square wonton skins, separated
- 1 tbsp plus 2 tsp canola oil
- ¼ tsp salt
- 2 scallions (white and green parts), thinly sliced
- 3 cloves garlic, sliced
- 4 c cored and thinly sliced Napa cabbage
- ¾ c thinly sliced celery
- 8 oz bamboo shoots, drained and cut into thin strips
- 2 c fresh shiitake mushrooms, cleaned, stemmed, and thinly sliced
- ¾ tsp sugar
- 1 c low-sodium chicken broth
- 1½ tbsp low-sodium soy sauce
- 2 tbsp toasted sesame oil
- 2 c shredded cooked chicken
- 2 c hot cooked brown rice
Preheat the oven to 375 degrees.
In a small cup, dissolve the cornstarch in the sherry; set aside.
Brush a baking sheet and the wonton skins lightly on both sides with 2 tsp. of the canola oil. Season with the salt and bake until browned and crisp, 10 to 12 minutes. Transfer to a rack and set aside.
In a large heavy skillet or wok, heat the remaining 1 Tb. canola oil over medium-high heat. Add the scallions, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until the cabbage is soft and wilted, 3 to 4 minutes.
Add the sugar, ¾ cup of the broth, the soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the remaining ¼ cup broth. Add the chicken and heat through.
Serve over the cooked brown rice and sprinkle with the sesame seeds and crush the wonton skins on top.
