1 tablespoon sesame seeds
1½ teaspoons cornstarch
1 tablespoon dry sherry
8 (2 inch) square wonton skins, separated
1 tablespoon plus 2 teaspoon canola oil
¼ teaspoon salt
2 scallions (white and green parts), thinly sliced
3 garlic cloves, sliced
4 cups cored and thinly sliced napa cabbage
¾ cup thinly sliced celery
1 (8 ounce) bamboo shoots, drained and cut into thin strips
2 cups (about 6 ounces) shiitake mushrooms, wiped clean, stems discarded, and caps thinly sliced
¾ teaspoon sugar
1 cup low-sodium chicken broth
1½ tablespoons low-sodium soy sauce
2 tablespoons toasted sesame oil
2 cups cubed or shredded cooked chicken
2 cups hot cooked brown rice
1. Preheat the oven to 375°F.
2. Toast the sesame seeds in a small dry skillet over medium-high heat, stirring frequently, until lightly colored, about 2 minutes; set aside.
3. In a small cup, dissolve the cornstarch in the sherry; set aside.
4. Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of the canola oil. Season with salt and bake until browned and crisp, 10 to 12 minutes. Transfer to a rack and set aside.
5. In a heavy skillet or wok, heat the remaining 1 tablespoon 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.
6. Add the sugar, ¾ cup of the broth, the soy sauce, and sesame oil and cook for 3 minutes.
7. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the remaining ¼ cup broth. Add the chicken and heat through.
8. Serve over the cooked brown rice and sprinkle with the sesame seeds and crush the wonton skins on top.