Re: Re: Cookware (part #2)
  By: Sean Dennis to Carol Shenkenberger on Tue Apr 30 2024 08:46 pm

 > -=> 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.

Vhinese broccoli is 'Gai Lan', one of my favorites.  choy sum is a mustard
family plant and also a favorite here.  Suggest full sized bok choy vice baby
if crisp stems are desired.  Look into daikon radish as well for crisp.

  xxcarol
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