-=> Carol Shenkenberger wrote to Sean Dennis <=-

 CS> Absolutely ours tend to be 'westernized'.  We refused to trade with
 CS> China for a long time so genuine Chinese Americans had to 'make do'.
 CS> Some of those 'make do' are actually better and are quite popular there
 CS> and Taiwan.

It's always good to make something better, especially food.

 CS> Here's the recipe using popular Chinese products.  It's quite similar.

That does look tasty no matter its origin.  There is a nice cook I watch on
YouTube who is Chinese or Taiwanese and is a great cook.  Her channel is
called "Souped Up Recipes".  She makes authentic Chinese dishes that all
look delicious.

https://www.youtube.com/@SoupedUpRecipes

Here's one of her recipes I transcribed that I like:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shanghai Rice
 Categories: Asian, Rice, Vegetable, Bacon, Seandennis
      Yield: 4 Servings
 
  1 1/2 c  Jasmine rice
      2 c  Water
    1/2 lb Boy choy or choy sum, diced
      4 oz Jinhua ham or bacon, diced
  1 1/2 T  Minced garlic
    1/4 t  Salt (or to taste)
    1/2 t  Black pepper (or to taste)
 
  Finely dice the vegetable and separate the stem and the leaves because
  they take a different amount of time to cook.  You can use any green
  leafy vegetables with a crunchy stem to give the rice a nice texture,
  such as baby bok choy, Chinese broccoli, and choy sum.
  
  Finely dice the Jinhua ham.
  
  Wash the rice several times to remove the impurities and excess
  starch. Drain it thoroughly so you don't mess up the water ratio.
  
  Add the rice and water to a saucepan and bring it to a boil over high
  heat.  This only takes just a few minutes.  Don't go away because if
  you forget the time, it will overflow.
  
  Once the rice is simmering, put on the lid and continue to cook the
  rice over low heat for another 18 minutes.
  
  Heat a wok over high heat.  Add the pork lark and Jinhua ham and
  saute for 2 minutes. If using bacon as a replacement, please skip the
  pork lard, as you will get lots of fat.
  
  Add minced garlic and the diced choy sum stem.  Stir for a couple of
  minutes.
  
  Add the choy sum leaves and continue to stir until the volume
  decreases.
  
  Season it with some salt and black pepper to taste.  Every brand of
  ham has different sodium levels; please taste to adjust the saltiness.
  
  Thoroughly combine the rice with the vegetable and ham.
  
  Replacement Tips:
  Jinhua ham is a special cured meat from Jin Hua, Zhe Jiang province.
  It was listed as a tribute from Song Dynasty to Qing Dynasty.  You
  can use Italian prosciutto as a replacement because they taste
  similar.  I also tried bacon, and it turned out delicious.
  
  Pork lard can be replaced with your preferred cooking oil.
  
  Recipe by Souped Up Recipes.
  https://www.youtube.com/watch?v=GMXVXONQb0A
  
  Converted to Meal-Master format by Sean Dennis (1:18/200@Fidonet) on
  16 August 2023.
 
MMMMM
 
-- Sean

... Energizer bunny arrested. Charged with battery.
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