Preheat the oven to 375 degrees F.
Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp
. Transfer to a cooling rack
In a large heavy skillet or wok
, heat the remaining 1 tablespoon of canola oil
over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry
until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth
, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock
. Add the turkey
or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.
Yield: 4 servings (1/2 cup brown rice, 1 cup chop suey
, 2 wonton skins)