Rocky Smolin
rockysmolin at bchacc.com
Sat May 2 19:06:14 CDT 2009
The Black Bean with Garlic is not spicy. Lot of flavor but not hot. So she might go for it. Rocky -----Original Message----- From: accessd-bounces at databaseadvisors.com [mailto:accessd-bounces at databaseadvisors.com] On Behalf Of Steve Erbach Sent: Saturday, May 02, 2009 1:57 PM To: Access Developers discussion and problem solving Subject: Re: [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 -- AccessD mailing list AccessD at databaseadvisors.com http://databaseadvisors.com/mailman/listinfo/accessd Website: http://www.databaseadvisors.com