[AccessD] Form corruption

Rocky,

>>  Just don’t make it too ungepotchke. <<

Or else it gets farplotchket, nu?

A very tempting recipe...Janet, unfortunately, would not go for the
hot sauce.  I like to use House of Tsang Szechuan sauce on my stir
fry, but I have to sprinkle it on my own plate.  Janet is definitely a
non-spicy food lover.

Steve Erbach

On Sat, May 2, 2009 at 3:28 PM, Rocky Smolin <rockysmolin at bchacc.com> wrote:
> OK, back at ya (this is OT Saturday, isn't it?
>
> OK, here it is – my (locally) famous Chicken with Black Bean Sauce.  A real
> crowd pleaser.  My kids actually ate broccoli in this dish.
>
> First – if you don’t already have one, stop by Target and pick up a rice
> cheap cooker (this is what I got: http://www.target.com  and search for rice
> cookers and looks at the Rival 6-cupper (RC61)).  Perfect rice every time.
> Fast cleanup.  You don’t have to monitor it.  Never burns to the pot.
>
> Start 2-3 cups rice (uncooked) early enough so it’ll be finished before the
> chicken.  Basmati is my preference.
>
> Now the dish
> Chicken – 1-2 pounds of skinless boneless chicken breast depending on how
> hungry you are.  Dice into bite sized pieces and sauté on med-high heat
> until still a bit pink on the inside (they’ll cook more at the end.  Put ‘em
> in a bowl and set aside (the chicken, not you).
>
> Note:  I have made this with shrimp as well.  But the shrimp cook real fast
> so just throw them in at the end along with the sauce.  I’ve also used beef.
> But chicken is the best.
>
> Veggies – cut up as much broccoli as you can stand – I use 1-2 pounds of
> crowns.  Cut up a big onion.  Stir fry the broccoli.  It takes longer than
> the onion so add the onion about ½ way through cooking the broccoli.  I
> recommend not using frozen broc.  It starts out soggy and gets worse from
> there.  But you can use it in a pinch.
>
> Note:  I don’t use a wok.  I use a big flat 14 inch fry pan.
> Note:  I sometimes substitute fresh green beans for broccoli.  Same caveat
> on the frozen.  You could also do eggplant although no one in this house
> would eat it but me.
> Note: Go ahead throw in whatever else you like – water chestnutz, snow peas
> (but just at the end, they go limp fast).  Just don’t make it too
> ungepotchke.
>
> Sauce:
> Take about a quarter of a jar of Lee Kum Kee Black Bean with Garlic Sauce
> and put it in a 2-cup measuring cup.  Add something to thicken the sauce –
> tablespoon or 2 of flour, corn starch, something like that.  Fill the cup
> 3/4 full or so. I’d give you a more precise measurement but I just eyeball
> it.  Whisk it into submission.  You can put in some Szchechuan chili sauce,
> but we usually just put it on top after serving.  It’s pretty spicy.
>
> Note: I used to use milk instead of water.  Makes a different kind of sauce
> but every bit as good.  Also, I’ve used a can of coconut milk, too, but it
> didn’t seem to add much flavor – but made the sauce richer (more fat).
>
> Final assembly:
> When the veggies are done to your liking, turn the heat way down, otherwise
> the sauce will boil away real fast.  Pour in the chicken, then give the
> sauce a final whisk and pour on top.  Have some additional water standing by
> as sometimes the sauce cooks down too much or gets too thick and you need to
> thin it out.  Turn it over a few times and Walla! A crowd pleaser.
>
> It may seem like a bit of potchkying the first time, but, after you make it
> a few times it goes real quick.  That’s what I like about it.  Quick.
>
> -----Original Message-----
> From: accessd-bounces at databaseadvisors.com
> [mailto:accessd-bounces at databaseadvisors.com] On Behalf Of Steve Erbach
> Sent: Saturday, May 02, 2009 1:19 PM
> To: Access Developers discussion and problem solving
> Subject: Re: [AccessD] Form corruption
>
> Rocky,
>
> I also make a mean stir fry and superb turtle bars (
> http://www.swerbach.com/recipe ).
>
> Steve Erbach