Text 18634, 81 rader
Skriven 2007-08-07 17:56:46 av Carol Shenkenberger (3:800/201)
  Kommentar till text 16893 av MICHAEL LOO (1:123/140)
Ärende: LaChoy Chicken ChowMein, doctored recipe
================================================
Michael, as we get ready to travel again, and are still not 'fancy folks', is
there a way to pay for just a few hours at one of the fancy airport lounge
things?

We've been just intimidated enough to not ask before this <g>.

Oh, the 'LaChoy' can stuff was good enough to MM this version.  I know it's not
fancy but everyone can get this stuff and once you doctor it up a bit, it's
actually not bad at all.

Call it 'Japan trash cooking' ok?  (grin).  We get a bowl of rice with
something not too far off this as a topping, for 200yen here in Sasebo.  It's
got the Charlotte seal of approval.

Funny how someone was mentioning these cans and then I found one.  I'm still
filtering and have other odd stuff I don't know what to do with but this one
was easy so while I'm not very mobile (pulled my back out again) I could do
this in 5 mins or less.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's LaChoy fixer
 Categories: Xxcarol, Main dish
      Yield: 6 Servings
 
      1 ea Can LaChoy chicken chow mein
    1/2 c  Chopped bok choy cabbage
    1/4 c  Chopped white strong onion
      1 ts 100% toasted sesame oil
    1/2 c  Shmenji or button mushrooms
      4 c  Cooked medium grain rice
 
  Oh my!  Clearing out my cabinets, I find one of those LaChoy Chicken
  Chow Mein cans!  Of all things to find in my kitchen!  I don't recall
  getting it so probably this came to us as another moved out?  Either
  way, I can and have bought these on occasion stateside and have some
  ideas on making them better.
  
  I dumped in the smaller can and added the veggies (drained and rinsed
  as directed) from the bigger can.  Then I added the rest of what you
  see above.  I would have added a bit of flash seared steak but my pot
  was holding all it could by then so left it out.  Might need to add 2
  TB water as it cooks if your pot lid isnt tight or don't have a pot
  lid.
  
  It will be served over the rice from my ricemaker.
  
  The shmenji or buttom mushroom isn't a translation of shmenji
  (different critter all together) but they taste much the same.  These
  are fresh not dried or canned but canned mushrooms (the 4oz can of
  stems and pieces) will do in a pinch.  Shmenji taste a bit more
  'earthy' and stronger but are almost the same in flavor to a
  USA/Canada market button mushroom.
  
  The cabbage doesnt have to be bok choy but advise using the stronger
  outer leaves if you have any, over the tender less flavorful inner
  ones.  You can add more cabbage to stretch the dish if you need more
  for a larger family.  More baby corn wouldnt be amiss and can sub in
  any left over rinsed out canned corn you might have.  (The LaChoy has
  baby corn in it).
  
  What 'makes this sing' is the addition of the sesame oil.  You must
  have a quality strong one to make it right.  The oil blending with
  the added cabbage is a taste match bringing this blend a true asian
  flair in flavor though still fusioned to Americana taste buds.
  
  Optional addition:  True Asian flavor would add a little patis (a very
  fishy flavored sauce, used by the 1/2 TS at most).  I also added some
  stray olive oil roasted asian eggplant with bacos, about 3 TB worth
  because it was sitting there and matches flavors.
  
  From the fusion kichen in Sasebo Japan of:  xxcarol 7AUG2007
 
MMMMM

Recipe mentioned in last post that if good enough, would be MM'ed and handed
out.
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)