NOODLES WITH MINCED PORK AND SHIITAKE & A BOOK REVIEW: "GINGER AND LEMONGRASS" BY LEEMEI TAN --- NOUILLES AU PORC HACHÉ ET AUX SHIITAKE & UNE CHRONIQUE: "GINGEMBRE ET CITRONNELLE" PAR LEEMEI TAN

Gourmandism is an act of judgment, by which we prefer things which have a pleasant taste to those which lack this quality.
- Jean-Anthelme Brillat-Savarin

Pleasure is the only thing to live for. Nothing ages like happiness.
- Oscar Wilde 

As an incorrigible gourmand/gourmet, food enthusiast and hedonist*, I am a adorer of all things beautiful (not in the narrow sense) and palatable. I constantly need to be stimulated by my environment and delighted, inspired as well as awe struck by what I see, eat, smell, touch, hear, feel and experience, hence my existence pretty much revolves around the pleasing and tiltillating of the five senses. My inner artist and intellect simply crave bedazzlement, novelty, grandeur, decadence, magnificence and refinement.

Emotional stimulations are my life force and it is for this reason that I cannot stand callousness, neutrality, déjà-vu and lack of good-taste (unless it is expressed in an artistic manner). If my soul's strings are not tugged on a regular basis, then my well-being is at stake and just like a flower which is deprived of sun and water, I starts to wither.

So, when I choose a cookery book, I make sure that its contents will keep me captivated, entertained and fulfilled. Texts, recipes and pictures (photos or illustrations are not always a must, though) have to reach my standards and be on the level of my expectations. Therefore, I am extremely finicky when it comes to buying such items as I don't want to purchase a dust-catcher that will neglectfully sit on the corner of a shelf and be of no use to me.

Rare are the cookbooks that literally steal my heart, but everytime I get my hands on one that ticks all my boxes you can be guaranteed I'll never let go of it. Good and useful manuals are precious and accompany you through life.

* Call me what you want, even the controversial title "foodie" if you believe it suits me. I won't get irritated, I promise! After all, I am a "bonne vivante" and I am not ashamed to be an "amateur" who enjoys quality grub...

At the moment it is very trendy to despise this word. Anyway, I am an unfashionable misfit and I hate snobism or categorizations, so I don't give a damn about the insignificant, childish and fascist-like debates surrounding this denomination. I'm above that.

What makes cookbooks interesting is to find out about the people and the culture that invented the food.
- Vincent Schiavelli

Speaking of which, Leemei Tan's "Ginger And Lemongrass" definitely belongs to this category as not only does it offer a remarkable selection of well-detailed, accessible, pluri-ethnic, sense-awakening, colorful, mouthwatering, hunger-igniting and authentic recipes (over 100 of them), but it also contains a warming foreword, clean and vibrant pictures that breathe simplicity, elegantly evocative introductions and informatively clear explanations.

With its seven chapters, each dedicated to a different country or style of cooking (Japan & Korea, China, Philippines & Indonesia, Malaysia & Singapore, Thailand, Cambodia & Vietnam, India & Sri Lanka) and basics section comprised of a techniques category and glossary, this excellent and somewhat zen publication takes us on a fantastic and exhalirating culinary voyage/adventure through the mysterious East.

Although a majority of the savory and sweet courses presented within the pages of this manual are popular classics which have already been published in numerous gastronomic magazines or compendiums before ("Thai Papaya Salad", "Indian Saffron Chicken Pilau", "Chinese Prawn and Pork Wontons", "Maki Sushi", "Sweet And Sour Pork Belly", "Penang Assam Laksa", "Sri Lankan Sour Fish Curry", "Bibimbap", Dan Dan Noodles", "Mapo Tofu", "Beef Rendang", "Thai Green Curry Chicken", "Pho", "Spring Rolls", "etc...), Leemei definitely did a great job revisiting and modernizing them by adding her personal twist to each of them. Thus, the specialities she shares with us are all incredibly appealing, imaginative, refreshing, enticing and delectable (rich in aromatic spices, herbs and flavourings).

"Ginger And Lemongrass" is perfect for people who are just starting to tackle Asia's fantastic, aromatic, seductive and diverse cuisine as well as for competent cooks who want to fall in love again with the art of handling the wok. This exquisitely produced object is worth checking out!

Selecting a recipe to showcase here on Rosa's Yummy Yums wasn't an easy task as the entire book is chock-a-block-full with fares which speak to me and meet my eclectic taste. It took me a while to make up my mind, but after a few days of intense hesitating I finally found what I was looking for.

Pork, mushrooms, noodles and soy sauce being some of my favorite ingredients, it is quite naturally that I decided to execute a simple, homely, yet succulent Southern Chinese stir-fry called "Bak Chor Mee" and which is not only highly appreciated in the land of dragons and emperors, but also in Malaysia and Singapore.

As expected, those "Noodles With Minced Pork And Shiitake" turned out marvelously well and we feasted on them with intense pleasure. Actually, it was so scrumptious and moreish that we had seconds and thirds (in our defense, on this very Saturday we were starving like lions in a cage because we had no breakfast and lunched minimally).

An all-star piece de resistance which is light, laden with comely and harmoniously balanced flavors, a no brainer to put together, budget-friendly and looks really appealing. The kind of dish you want to prepare over and over again without ever getting tired of seeing it appear on your table month after month.

About the author:
Leemei Tan is an award-winning blogger, freelance recipe writer, food stylist and photographer who was born in Malaysia (the most multifaceted land in Southeast Asia) and has spent most of her years there before she flew off to Australia to complete her degree. After having graduated, she spent 3 years in Kuala Lumpur before quitting her job to travel and work around Europe.

Good food has always been important to her and while growing up, she has spent a lot of her time in the kitchen watching her mother cook. Her attention to details and great determination have naturally led her to be well equipped with essential cooking knowledge and skills. She is passionate about making it, writing about it, photographing it, and of course eating it!

Nowadays, she lives in London, travels extensively and shares both her recipes and experiences as a globetrotter on "My Cooking Hut", her personal food blog, which has been attracting a lot of visitors from all around the planet since its creation in 2007.

This passionate and talented youg woman has been interviewed by the New York Times and was featured in Grazia Magazine as one of the best female food bloggers in the world. And to top that, her recipes have been published in a few UK food magazines and she contributes to several publications, including to the Southeast Asian edition of Flavours Magazine.

Noodles With Minced Pork And Shiitake

Recipe slightly adapted from Leemei Tan's "Ginger And Lemongrass" coobook.

Serves 4.

Ingredients For The "Sauce":
3 Tbs Runny honey
5 Tbs Light soy sauce
2 Tbs Dark soy sauce
1 Tbs Sesame oil
4 1/2 Tsp Balsamic vinegar
Ingredients For The "Noodles":
1 Tbs Peanut oil
2 Cloves garlic, chopped
30g Dried shiitake, quickly rinsed, then soaked, drained and sliced (reserve soaking water)
350g Pork mince
150g Mung bean sprouts
300g Chinese noodles, cooked/warm (cook as specified on the package)
Freshly ground black pepper
2 Chives, cut into thin matchsticks
Sambal oelek, for serving (optional)

Method For The "Sauce":

1. In a medium bowl, mix together all the  ingredients for the sauce and add 2 Tbs water. Pepper to taste and set aside.
Method For The "Noodles":
2. In a wok or frying pan, heat the oil at medium-high temperature.
3. Add the garlic and stir-fry for 1-2 minutes.
4. Add the mushrooms and stir-fry for another 1 minute.
5. Add the minced pork and stir-fry for a minute before pouring 5 Tbs of the soaking water (shiitake).
6. Pepper to taste and continue stir-frying the meat for 5-7 additional minutes.
7. Remove from the pan from the heat, cover it with a lid (too keep its contents warm) and set aside.
8. On a medium pan, bring water to the boil and blanch the mung bean sprouts for about 20 seconds.
9. Arrange the warm noodles on the plates and sprinkle with the sauce.
10. Add the meat and then the blanched mung bean sprouts. 
11. Sprinkle with the spring onion and add a dollop sambal oelek in each plate.
12. Serve.

Remarks:
You can replace the shiitake by porcini or wood-ear mushrooms and the chives by spring onions or leeks (white or pale green part only).

Serving suggestions:
Serve warm with green tea (jasmine or genmaicha) or ice cold beer (pale lager).

Nouilles Au Porc Haché Et Aux Shiitake

Recette adaptée du merveilleux livre "Gingembre Et Citronnelle" par Leemei Tan de "My Cooking Hut" (voir info).

Pour 4 personnes.

Ingrédients Pour La "Sauce":
3 CS de Miel liquide
5 CS de Sauce de soja légère
2 CS de Sauce de soja foncée
1 CS d'Huile de sésame
4 1/2 CC de Vinaigre balsamique
Ingrédients Pour Les "Nouilles":
1 CS d'Huile d'arachide
2 Gousses d'ail, hachées
30g de Shiitake séchés, rapidement rincés, puis trempés, égouttés et tranchés (réserver l'eau de trempage)
350g de Porc haché
150g de Germes de soja (haricots mungo)
300g de Nouilles chinoises, cuites/chaudes (voir emballage pour les instructions de cuisson)
Poivre noir fraîchement moulu, selon goût
2 Ciboules, coupées dans la langueur en fines lamelles
Sambal Olek (facultatif)

Méthode Pour La "Sauce":
1. Dans un bol moyen, mélanger ensemble tous les ingrédients de la sauce et ajouter 2 cuillères à soupe d'eau. Poivrer selon votre goût et réserver.
Méthode Pour Les "Nouilles":
2. Dans un wok ou une poêle, faire chauffer l'huile à feu moyennement fort.
3. Ajouter l'ail et le faire sauter pendant 1-2 minutes.
4. Ajouter les champignons et les faire sauter pendant 1 minute.
5. Ajouter le porc haché et le faire sauter pendant une minute avant de verser 5 cuillères à soupe d'eau de trempage (shiitake).
6. Poivrer selon votre goût et continuer de sauter la viande pendant 5 à 7 minutes supplémentaires.
7. Retirer la poêle du feu, la couvrir avec un couvercle et la réserver au chaud.
8. Dans une casserole moyenne, porter l'eau à ébullition et faire blanchir les pousses de soja pendant environ 20 secondes.
9. Disposez les nouilles chaudes sur les assiettes et assaisonner avec la sauce.
10. Déposer la viande par-dessus, puis les pousses de soja.
11. Parsemer de ciboules et ajouter une cuillère à café de sambal oelek dans chaque assiette.
12. Servir.

Remarques:
Les champignons shiitake peuvent être remplacés par des bolets ou des oreilles de bouddha et les ciboules par des onions de printemps ou même par du poireau (partie blanche ou verte pâle uniquement).

Idées de présentation:
Servir chaud et accompagnée par du thé vert (type jasmin ouz genmaicha) ou de la bière (blonde) glacée.

BEETROOT AND ORANGE SALAD - SALADE DE BETTERAVE À L'ORANGE

February is a suitable month for dying. Everything around is dead, the trees black and frozen so that the appearance of green shoots two months hence seems preposterous, the ground hard and cold, the snow dirty, the winter hateful, hanging on too long.
- Anna Quindlen, One True Thing

February, when the days of winter seem endless and no amount of wistful recollecting can bring back any air of summer.
- Shirley Jackson, Raising Demons

Although I am a big fan of winter, I have to admit that February and its uniform skies, blizzardy snowfalls, heavy sleet storms, anesthetizing as well as frigid north winds and fair share of viruses can be quite a trying, unforgiving and monotonous month. Although the season of renewal is getting closer by the minute and the first signs of spring can already be witnessed (catkins hanging from trees, chaffinches and blackbirds singing crazily, snowdrops flowering, daffodils and primroses peeking out of the ground, etc...), this in-between period of the year is definitely not my favorite as it has the aura of a dull Soviet no-man's land or of a waiting room in a Bolshevik hospital.

Painfully murky and depressingly characterless days endlessly follow one another until the point where all this blandness numbs us and the zombie mode kicks in. It is an indubitable fact that dense opaque fog, serious lack of sunlight, bitter air and polar temperatures get the best of us as this lethal combination contributes to weakening our immune system and deminishing our high spririts. Hence it is extremely important that we don't forget to take good care of our mental and well as physical wellness.

It is totally normal to feel exhausted and a little feeble when the weather is so unfriendly and our lifetsyles go against the cosmic rhythm. After all, we cannot constantly be 110% productive and ask our bodies to be invicible if we don't comply to earth's laws, pamper ourselves and accept that we are not limitless machines. So, eventhough our lives are full of unchosen obligations (going to work no matter how we are feeling and having to be equally productive on a constant basis, adopting artificial schedules dictated by our modern world, suffering from insufficient sleep and peace,  etc...), it is nonetheless our responsability to nurture our well-being and inner harmony as much as humanly possible given the circumstances.

This is the reason why I try add harmony to my existence, slow down whenever I can, have activities which uplift my soul (listen to music, read, watch movies, cook/bake, meditate, go out for walks, etc...) and eat particularly wholesomely during Jack Frosts' reign. As a result, illnesses rarely affect me (I usually only get a runny nose and sore throat), my energy level is mostly high, 90% of the time my brain is active like a rat, I am generally fairly chirpy and the only blues I experience is played by talented musicians...

The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.
- Tom Robbins

Salad "freshens without enfeebling and fortifies without irritating.
- Jean-Anthelme Brillat-Savarin (1755-1826) 

One of my preferred health allies is beetroot. Not only is this globe vegetable fantastically versatile, mighty scrumptious and remarkably colorful, but it is also a great source of potassium, magnesium and iron as well as vitamins A, B6 and C, folic acid, carbohydrates, protein, powerful antioxidants and soluble fibre; ideal for boosting stamina, reducing risks of osteoporosis, strokes and heart attacks, bringing down blood pressure, stabilizing blood sugar, lowering cholesterol, helping slow the progression of dementia, treating anemia and fatigue. A highly nutritious and powerful ball of goodness which I am never tired of transforming into mouthwatering meals and seeing in my plate!

I'm not sure if it has something to do with my body sending me subliminal messages or if Mother Nature's imminent awakening is in cause, but lately, beets, oranges and wonderfully crunchy raw vegetables have been a lot on my mind and I have been constantly dreaming of bringing vibrant hues to the table as well as yearning for citrusy flavors.

Cravings can be very strong and as a rule, it is rather difficult to get rid of them, unlless they have been fulfilled. Anyway, thankfully for me my urge for hearty fare was legitimate and represented no threat to my organism (I would have resisted it otherwise), so I had no other choice than to enter my culinary temple in a jiffy and proceed to create a delightfully tasty, psychedelic and nutrient-ladden "Beetroot and Orange Salad" which I served for supper.

This zesty, refined and substantial cold dish met a frank success and brought happiness to the dinning table. P. asked for seconds and thirds, and we fiercely devoured it, leaving no leftovers. Had it been a platter of homemade pasta or a juicy steak, I don't think it would have gone down any faster or better. Simply perfect!

Beetroot And Orange Salad 
Recipe by Rosa Mayland, February 2013.

Serves 2 (as main course) or 4 (as side dish).

Ingredients For The "Salad Dressing":
The juice of 1 organic lemon
1 Clove garlic, crushed (optional)
2 Tbs Olive oil
1 Tsp Mild soy Sauce
1 Tsp Yellow or sweet mustard
1 Tsp Runny honey
1/2 Tsp Sriracha
1 Pinch ground allspice
Sea salt, to taste
Freshly ground black pepper, to taste
Ingredient For The "Salad":
1 Big raw beetroot, peeled and finely shredded
2 Tarocco oranges, filleted (see method)
1/4 Cup (30g) Hazelnuts, roasted and coarsely chopped
The rind of one organic lemon 
Sprouted alfalfa

Method For The "Salad Dressing":
1. Whisk all the ingredients together and set aside.
Method For "Plating The salad":
2. Place the grated beetroot* on the plates.
3. Drizzle the salad dressing* over the beetroot.
4. Prettily arrange the orange segments* over the beetroot.
5. Sprinkle the hazelnuts* and the grated lemon rind* over the salad.
6. Top with a handful of sprouted alfalfa*.
7. Serve immediately.

Remarks:
You can replace the allspice by 1/2 Tsp ground cumin, the Tarocco oranges by Moro or Navel oranges and the sprouted alfalfa by any other sprouted seeds of your choice (beetroot, onion, sesame, etc...).
The clove garlic is totally optional. Instead, try flavoring your salad with an onion which you'll cut in half and slice very thinly, then arrange nicely over the grated beetroot (before adding the orange segments).

Serving suggestions:
Serve this salad as main course, with slices of pumpernickel bread or as side dish in accompaniment to a casseroles, gratin or some barbecued meat.

* In equal quantities (either 1/2 or 1/4, depending on how many people you are going to serve).

Salade De Betterave À l'Orange
Recette par Rosa Mayland, Février 2013.

Pour 2 personnes (plat principal) ou 4 personnes (plat d'accompagnement).

Ingrédients Pour La "Vinaigrette": 
Le jus d'un citron bio
1 Gousse d'ail, écrasée (facultatif)
2 CS d'Huile d'olive
1 CC de Sauce soja douce
1 CC de Moutarde douce
1 CC de Miel liquide
1/2 CC de Sriracha
1 Pincée de Poudre de piment de la Jamaïque
Sel de mer, selon goût
Poivre noir fraîchement moulu, selon goût
Ingrédients Pour La "Salade":
1 Grosse betterave crue, pelée et finement râpée
2 Oranges Tarocco, découpée en quartiers (voir méthode)
30g de Noisettes, torréfiées et grossièrement hachées
Le zeste d'un citron bio
Pousses d'alfalfa/luzerne (graines germées)

Méthode Pour La "Vinaigrette":
1. Mélanger ensemble tous les ingrédients pour la vinaigrette et mettre de côté.
Méthode Pour La "Présentation De La Salade":
2. Disposer la betterave râpée * sur les assiettes.
3. Verser la vinaigrette* sur la betterave.
4. Arranger joliment les quartiers d'orange* sur la betterave.
5. Saupoudrer avec les noisettes* et le zeste de citron râpé*.
6. Déposer une petite poignée de luzerne germée* sur le dessus de la salade.
7. Servir immédiatement.

Remarques:
Vous pouvez remplacer le piment de la Jamaïque en poudre par 1/2 CC de cumin en poudre, les oranges Tarocco par des oranges Moro ou Navel et la luzerne germée par les graines germées de votre choix (betterave, oignon, sésame, etc ..).
L'ail est totalement facultatif. Afin de donner plus de saveur à votre salade, un oignon finement coupé fera parfaitement l'affaire (ajoutez-le juste avant les quartiers d'orange).

Suggestions d'accompagnement:
Servir cette salade comme plat principal, avec des tranches de pain pumpernickel ou comme plat d'accompagnement avec un plat au four, un gratin ou de la viandes grillée.

* En quantités égales (soit 1/2 ou 1/4, selon le nombre de personnes que vous allez servir).

RAW ZUCCHINI (COURGETTE) SALAD - SALADE DE COURGETTE CRUE /// MONTHLY MINGLE - A TASTE OF YELLOW: A TRIBUTE TO BARBARA

Lately, I have been feeling seriously uninspired, very tired, quite sluggish, highly moody and a little depressed. I guess that I am in desperate need of holidays (I'll have to wait till the middle of August, though) and some "me" time, hence this Friday I have decided to share with you a casual post...

It is the middle of July and the summer squash season is in full swing, so I thought that you might be interested by my no-brainer "Raw Zucchini (Courgette) Salad" which is healthy, toothsome, easy as pie and can be prepared in a matter of minutes. Perfect when you are on the run or just too lazy to cook like a five-star chef!

Today, I wish to pay a tribute to the late Barbara Harris of Winos and Foodies by participating in the event Monthly Mingle - A Taste Of Yellow* and submitting my vegetarian recipe. This dishe's wonderful simplicity, natural generosity and straighforwardness reminds me of this lovely lady whose unexpected passing away totally shocked and devastated me.

Barbara hosted A taste Of Yellow (supporting LiveSTRONG Day - see my participations here and here) and she was one of the first people I got in contact with when I started blogging, back in 2005. We visited each other's blogs and exchanged a few sporadic thoughts via e-mail, Twitter and Facebook.

Unfortunately, I didn't get to know her very well, but I will always remember her limitless kindness and radiant personality. Despite her life-threatening illness, she striked me as being somebody who was extremely courageous, full of energy and had a communicative joie de vivre. A great soul!

- Lavender On My Balcony -

Sadly, after having bravely battled cancer for more than 8 years, Barbara died on the 30th of June 2012. A big loss for her friends, family and the foodblogging world. She is already sorely missed and will never be forgotten. The end of an era, however her legacy will live on...

Rest in peace, dear!

*If you would like to enter A Taste of Yellow Monthly Mingle please head on over to Jeanne’s blog, Cook Sister! for further details on how you can submit your entry. The roundup will go up on August 11th, 2012.

STIR-FRIED DUCK & MANGETOUT PEAS IN BLACK BEAN SAUCE

In life nothing is ever black or white. Like with monochromatic photography, there are multiple shades of greys, some darker, some lighter than others. Most events are not utterly sensational or completely disastrous. They generally contain elements of both good and bad, in various percentages. The same can be said about blogging. Although it is a very enriching and satisfying occupation, it is far from being always a relaxing or fun adventure. It is no storm-free cruise...

Of course, being the author and creator of a blog brings a lot of joy. You get the opportunity to develop your talents, to cultivate yourself by acquiring new knowledge, to improve your personality, to ameliorate your social skills and above all to meet many interesting as well as like minded "colleagues" who are as passionate and nuts about food as you are. A blessed few can make a living out of it and even see their lives totally change from one day to another when they are offered exciting jobs or book contracts thanks to their hard work, but also because they have been lucky to be in the right place at the right moment. Unfortunately, that happens to a minority of us, so we should be very careful not to fantasize too much about becoming a celebrity and making a successful career in the gastronomy business.

Regretably, blogging is a double-sided coin. The virtual world is not as glamorous and beautiful as you think. Most of the people who have a blog rarely see their efforts payoff and stay forever in anonymousity. Not forgetting that it has its share of ugly and gloomy territories populated with evil trolls, slimey creatures, badass spirits, blood-thirsty vampires, hostile savages, tyrannical emperors and self-proclaimed crowned heads too (if you need a concrete example, read this hair-raising article by Shauna at "The Gluten-Free Girl And The Chef", it is terrifying!).

Sometimes, this enterprise can be compared to a battle as you are forced to be armed well and fight in order not to get eaten alive by the armies of shameless barbarians who's aim is to afflict and destroy you as well as make you disappear for eternity. One has to be very strong, confident and protect himself/herself with a shield of integrity, kindness and indifference if you want to survive in this ruthless jungle.

It is also a hobby that can be highly time-comsuming, painful, a real millstone around your neck, a medium for enslavement, a money pit, generate stress, anger, misery and disquiet, make you weak and annihilate your determination as well as faith in your capacities. As it is a public activity, you are exposed to the merciless judgement, criticism and endless dissatisfaction of know-it-all people who think that they have the right to yammer, insult you or bring you down. In such an environment, you can easily get reduced to turn into the punching ball for execrable, unscrupulous, frustrated, jealous and complexed individuals who dump their doubts, hate, anger, meanness and instability on you, with much intensity.

Anyway, I try to never get influenced by the negativity of those poor souls or dirtied by the foulness of such despisable human beings. Without embracing denial, I choose to positivize and direct my attention to what is beneficial to me. I guess that my immense and undeniable passion for everything that is directly or indirectly linked to the vast culinary universe is the driving force behind my creativity and helps me stay focused on what's important. If this fervor had not been running through my veins, then Rosa's Yummy Yums might have died of a sad death long ago (I have been around since more than 6 years)!

I am a free-spirit so no matter what people say or do, I follow my own path and don't take notice of those whose pastime is to annoy others. I have more important things to do than let myself get affected morally by such naysayers. This is why I have complete freedom in my writing and choose the subjects I am going to talk about as well as the recipes I am going to expose according to my will.

So, following this philosophy, I decided that considering the success of my "Cold Soba Noodle Salad" (1,512 views) and "Chinese Lemon Chicken" (17,652 views) recipes, my readers might be happy if I come up with another Asian-oriented speciality.

Today, I am presenting a recipe for a duck stir-fry that I invented myself after craving black bean-garlic sauce seasoned food. This oomphy and pungent paste made with soy sauce, fermented beans, garlic, sugar, water, salt, soybean oil, rice wine and cornstarch is amazing, addictive and transforms any dish into something sumptuous and lipsmackingly delicious that it is impossible to resist it.

In order to counterbalance and enhance the strong flavor of that magical condiment and create a well-balanced piece de resistance, I added some sweet Hoisin sauce, Thai thin soy sauce, Thai hot chili sauce, garlic, onion and fresh ginger. Both the duck and mangetout peas paired perfectly with all the seasonings, thus resulting in an extremely palatable combination. My spicy "Stir-Fry Duck & Mangetout Peas In Black Bean Sauce" is just drop dead gorgeous!

~ Stir-Fried Duck And Mangetout Peas In Black Bean Sauce ~
Recipes by Rosa Mayland, September 2011.

Serves 2-3.

Ingredients:
2 Duck breasts (skin on or not), cut into strips
200g Mangetout peas (fresh or frozen) 2 Onions, sliced in half-moons
1 Clove garlic, finely chopped
1 Tbs Finely chopped ginger
3 Tbs Black bean-garlic sauce
2 Tbs Hoisin sauce
2-3 Tbs Thai thin soy sauce (or to taste)
1 1/2 Tsp Thai hot chili sauce
1 Tbs Cornstarch
Pepper, to taste
A pinch fine sea salt
1/2 Tsp garlic powder
2 Tbs Peanut oil (+ 2 Tbs for stir-fying)

Directions:
1. Combine the duck, salt, garlic powder and 2 Tbs oil in a bowl and set aside to marinade for about 1 hour.
2. In a small bowl, combine the black bean-garlic sauce, hoisin sauce, soy sauce, chili sauce and cornstarch. Stir to dissolve the cornstarch and set aside.
3. Heat 1 tbs of oil in a large skillet or wok over high heat.
4. Add the marinaded duck, in batches and stir-fry until the meat is just browned, then transfer it to a plate.
5. Wipe the pan, add the remaining oil and place over high heat.

6. Add the onions. Stir-fry until translucent and slightly golden, add the garlic as well as ginger and continue stir-frying for 1 minute.
7. Add the peas. Stir-fry for another 2 minutes.
8. Stir in the stir-fried duck and the black bean sauce mixture. Pepper to taste and cook for 1 extra minute.
9. Serve.

Comments:
Adjust the seasoning by adding a little more soy sauce, to taste.

Serving suggestions:
Serve with steamed jasmine rice.

Directions For The Steamed Rice:
You'll need 2 quantities rice for 3 1/2 quantities water (ex. 2 teacups rice & 3 1/2 teacups water).
Put together the rinced rice and water in a pan.
Bring to the boil over high heat.
Lower the heat, close the lid cook for 12 minutes without opening the lid.
Remove from the heat and let stand for another 12 minutes without opening the lid.
Voilà it's ready!

~~~~~~~~~~~~~~~~~~~~~~

~ Wok De Canard Et Pois Mangetouts A La Sauce Aux Haricots Noirs ~
Recettes par Rosa Mayland, Septembre 2011.

Pour 2-3 personnes.

Ingrédients:
2 Magrets de canard (avec ou sans peau), coupés en tranches pas trop épaisses
200g de Pois mangetout (frais ou congelés)
2 Oignons, coupés en demi-lunes
1 Gousse d'ail, finement hachée
1 CS Gingembre, finement haché
3 CS de Sauce de haricots noirs à l'ail
2 CS de Sauce hoisin
2-3 CS de Sauce soya thaïe (ou selon goût)
1 1/2 CC de Sauce piquante aux piments (thaïe)
1 CS de Maizena
Poivre noir moulu, selon goût
1 Pincée de sel de mer fin
1/2 CC d'Ail en poudre
2 + 2 CS d'Huile d'arachide

Méthode:
1. Dans un bol moyen, mélanger ensemble le canard, le sel, l'ail en poudre et 2 CS d'huile. Laisser mariner pendant 1 heure.
2. Dans un petit bol, mélanger ensemble les sauces et la maizena. Réserver.
3. Faire chauffer (à haute température) 1 Cs d'huile dans une grande poêle ou un wok.
4. Ajouter le canard marinée par petites portions et faire sauter la viande jusqu'à ce qu'elle soit dorée. La transférer dans un assiette, réserver et continuer avec le reste de la viande.
5. Essuyer la poêle/le wok, ajouter le reste de l'huile et chauffer à haute température.

6. Ajouter les oignons et faire sauter jusqu'à ce qu'ils soient translucides et légèrement dorés. Ajouter l'ail et le gingembre, puis faire sauter pendant 1 minute supplémentaire.
7. Ajouter les pois. Faire sauter encore pendant 2 minutes.
8. Ajouter le canard et le mélange de sauces. Poivrer et cuire encore une petite minute.
9. Servir.

Remarques:
Corriger l'assaisonement en rajoutant de la sauce soya, si nécessaire.

Idées de présentation:
Servir avec du riz thaï.

Méthode Pour La Cuisson Du Riz:
Il vous faut 2 quantités de riz pour 3 1/2 quantités d'eau (ex. 2 tasses de riz et 3 1/2 tasses d'eau).
Réunir le riz avec l'eau dans une casserole et porter à ébullition.
Couvrir, baisser le feu et faire cuire pendant 12 minutes - sans ouvrir le couvercle.
Eteindre le feu et laisser reposer - sans jamais ouvrir le couvercle - pendant encore 12 minutes.
Voilà, le riz est prêt!