Chop suey was first concocted by Chinese cooks in the mid-nineteenth century to feed the workers on the Pacific railroad lines. It literally means "chopped up" leftovers.
Ingredients
1
package (1 ounce) dried black Chinese mushrooms
3
tablespoons reduced-sodium soy sauce
1
tablespoon cornstarch
1
pound boneless skinless chicken breasts or thighs
2
cloves garlic, minced
1
tablespoon peanut or vegetable oil
1/2
cup thinly sliced celery
1/2
cup sliced water chestnuts
1/2
cup bamboo shoots
1
cup fat-free reduced-sodium chicken broth
2
cups hot cooked white rice or chow mein noodles
Thinly sliced green onions (optional)
1. Place mushrooms in small bowl; cover with warm water. Soak 20 minutes to soften. Drain; squeeze out excess water. Discard stems. Cut caps into quarters.
2. Blend soy sauce with cornstarch in cup until smooth.
3. Cut chicken into 1-inch pieces; toss with garlic in small bowl. Heat wok or large skillet over medium-high heat; add oil. Add chicken mixture and celery; stir-fry 2 minutes. Add water chestnuts and bamboo shoots; stir-fry 1 minute. Add broth and mushrooms; cook and stir 3 minutes or until chicken is no longer pink.
4. Stir soy sauce mixture and add to wok. Cook and stir 1 to 2 minutes or until sauce boils and thickens. Serve over rice. Garnish with green onions.
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