KenK wrote in rec.food.cooking:

> Made La Choy chow mein and chow mein noodle the past two evenings, I
> forgot how much I liked this. Much better than chow mein and broad
> noodles.
>
> Seems as I get even older often make something I wonder why I haven't
> made more often or for so long.

It's not bad!

Here's something I typed up when we had easy access to other things but
were clearing cabinets as we headed back to the states.

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 Shemenji 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 shemenji isn't a translation of our regular
(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

Anyways, the stuff makes me want to add to it so you can see some of
the addons I did then.
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