Showing posts with label Stir-Fry. Show all posts
Showing posts with label Stir-Fry. Show all posts

Friday, September 30, 2011


Duck Stir-Fry 1 bis
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.

Wild Flowers 1 1 bis
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!

Duck Strir-Fry 3 bis
~ Stir-Fried Duck And Mangetout Peas In Black Bean Sauce ~
Recipes by Rosa Mayland, September 2011.

Serves 2-3.

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)

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.

Salève Evening 1 6 bis
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.

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!


Duck Stir-Fry 2 bis
~ Wok De Canard Et Pois Mangetouts A La Sauce Aux Haricots Noirs ~
Recettes par Rosa Mayland, Septembre 2011.

Pour 2-3 personnes.

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

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.

Dawn 1 4 bis
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.

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!

Duck Stir-Fry 4 1 bis

Friday, April 20, 2007


Ruth at "Once Upon A Feast" from Toronto (Canada) has decided to organize a weekly event that takes place every Friday. It's called "Presto Pasta Nights" (see infos and rules) and as you have maybe guessed, it's all about pasta!

For my third participation, I wanted my post to be a little exotic, so I invented a Thai-style dish. In order to come up with this recipe, I used my knowledge regarding this cuisine and I expressed my "creativity" in a free-stylish way, letting my senses guide me...

This is the kind of meal that I usually cook when I have bought offals such as liver or kidneys and decide to go Thai. So, I let myself get inspired and try to remember what I saw and ate some years ago when I had firsthand Thai meals a go-go.

I must say that I always find this kind of food very satifying as it tastes q
uite authentic and is very cheap as well as easy to make. The liver which is already very sweet in itself and tastes strong goes well in pair with oyster sauce which is ideal with that kind of "meat" as it complements it's rich and deep aroma perfectly. The lemongrass and kaffir lime leaf add a little tinge and a nice lemony contrast to the dish, the sauces being quite round, briny, sweet and on the same note as the liver. The ground toasted rice is there to bring an original popcornish flavor that is very interesting as well as an additional gustatory texture to this dish. The same goes with the extra coriander and fried red onions...

My "Thai-Style Noodles With Stir-Fried Liver" differ from the usual stir-fries as it's not something that you find in every restaurant or coobook. It is a very pleasant (if you like offals), homey, healthy dish that allies exotism with simplicity. So, why ask for more?

~ Thai-Style Noodles With Stir-Fried Liver ~
Recipe by Rosa @ Rosa's Yummy Yums

Serves 2


250g Beef liver, cut into thickish strips
150g Frozen spinach
1 Onion, sliced
3 Cloves garlic, chopped
1 Tbs Roasted glutinous rice, ground (optional, see infos)

2 Squares Chinese egg noodles
1-2 Tbs Fish sauce (Nuoc Mam/Nam Pla)
3 Tbs Oyster sauce (see infos)

2 Tbs Thai sweet chilli sauce (see infos)
2 Tbs Thai light soy sauce (see infos)

1/2 Stick lemongrass (the whiter part), chopped finely
1 Kaffir lime leaf, chopped finely (see infos)
1 Tbs Palm sugar (see infos)
1/4 Cup Water, if needed
Some fresh coriander (or Thai basil), chopped
Fried red onions (see infos)

1. In a little oil, fry the garlic until crispy and golden brown. Set aside.
2. Meanwhile cook the noodles in enough boiling water, for about 5 minutes.
3. Stir-fry the onions and set aside.
4. Over high heat, stir-fry the liver for abour 3/4 of a minute, until golden. Set aside.
5. Meanwhile cook the noodles in enough boiling water, for about 5 minutes.
6. Lower the heat to medium high and add the lemongrass, the kaffir lime leaf, the onion, the garlic and the ground rice. Stir.

7. Add the spinach, then the liver and mix them well together with the rest of the ingredients in the pan.
8. Add the fish sauce, the oyster sauce, the soy sauce, the sweet chilli sauce and the palm sugar. If it's a little dry, add a bit of water.

9. Strain the noodles.
10. Serve over the noodles and sprinkle with the chopped coriander and the fried red onions.

You can also use any other kind of liver or even kidneys and replace the frozen spinach by fresh spinach.
To obtain ground roasted glutinous rice, take the raw glutinous rice
, roast it in a pan (without any fat) until golden brown and then grind it in a mortar.
If you don't have any Thai light soy sauce, any other soy sauce will do the trick as long as it's not too dark nor thick. The same goes with the chilli sauce, as long as it's sweet and mild.
When stir-frying and adding the ingredients, work very fastly, otherwise the liver will be too hard (overcooked). It should be smooth and a little pink inside.

Serving suggestions:
Serve as suggested above. If you want to drink some alcohol with this dish, then I recommend that you accompany your meal with a good beer (preferably blond).

(Ayuthaya -Pic by Greg Talecki