Tumis Bebek & Sayuran Saus Hoisin (Stir-fried Duck & Vegetables with Hoisin Sauce)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 500 gr Daging bebek-iris2, 3 sm Saus soya pekat, 150 ml Air
• 1 Daun bawang+1 Wortel+2 lbr Sawi putih-iris2, 3 sm Minyak
• ½ st Bumbu ngohiong, 3 sm Wijen sangrai, 5 sm Minyak wijen
• 3 Bawang putih-cincang, 1 sm Lada bubuk, 5 sm Saus hoisin
• 50 gr Bawang bombay & 100 gr Jamur-iris, 2 st Jahe parut
• 2 sm Angciu/dry sherry, 360 gr Mi Youmian (mi telur tipis)
• ½ Paprika/2 Cabai merah-iris, 2 st Maizena+2 sm Air

Utk tiap piring saji:

• 1 st Minyak wijen, Lada bubuk & Garam secukupnya

Cara membuat

• Campur 2 sm saus soya, 4 sm minyak wijen, bumbu ngohiong, angciu, baw.pth & jahe. Rendam bebek dlm campuran ini selama minimal 30 mnt.
• Panaskan minyak di wajan dengan api besar. Masukkan bombay & jamur, masak hingga matang. Beri bebek (dng saus perendamnya), aduk hingga daging kecokelatan. Bumbui dg saus hoisin, 1 sm saus soya, 1 sm minyak wijenl & lada. Mskkan wortel, paprika/cabai, sawi pth & daun bawang, aduk selama ± 2 menit. Tuangi air, masak hingga rasa menyatu. Beri larutan maizena, aduk hingga saus mengental. Angkat dari api.
• Rendam mie dalam air mendidih hingga empuk (± 10 mnt). Tiriskan & bagi jadi 4. Masukkan 1 st minyak wijen, garam & lada secukupnya di tiap piring saji. Ltkkan 1 bagian mie di tiap piring & aduk rata dng bumbu. Beri bebek, sayuran & sausnya di atas mie. Taburi wijen.

Ingredients

• 500 gr Duck meat-sliced, 150 ml Water, 2 tsp grated Ginger
• 2 sheets Nappa cabbage-sliced, ½ tsp Chinese 5-spice powder
• 2 tbsp Chinese rice wine/Dry sherry, 360 gr thin Egg noodles
• 3 Garlic cloves-minced, 3 tbsp Dark soy sauce, 1 tsp Pepper
• 3 tbsp toasted Sesame seeds, 5 tbsp Sesame oil, 3 tbsp Oil
• 100 gr Mushroom & 50 gr Onion-sliced, 5 tbsp Hoisin sauce
• 1 Carrot+½ Paprika/2 Red chilies+1 Green onion-sliced
• 2 tsp Cornstarch+2 tbsp Water

For each serving plate:

• 1 tsp Sesame oil, enough Salt & Pepper

Directions

• Mix 2 tbsp of soy sauce, 4 tbsp of sesame oil, 5-spice pwd, rice wine, garlic & ginger. Marinate the duck with this mixture for min. 30 minutes.
• Heat the oil in a big pan/wok over a high heat; add in the onion & mushroom. Cook until it's cooked. Put in the duck (including the marinate ingredients); cook until the meat browned. Season with hoisin sauce, 1 tbsp of dark soy sauce, 1 tbsp sesame oil & pepper. Stir in carrot, paprika/chilies, nappa cabbage & green onion for ~ 2 min. Pour in water & cook until the flavor blended. Add in the cornstarch mixture; stir until the sauce thickens. Remove from the heat.
• Soaked the noodles in boiling water until soften (~ 10 minutes); drain & divide them into 4 part. Put 1 tsp of sesame oil, enough salt & pepper in each serving plate. Place 1 part of noodle into each plate; mix well with the seasoning. Add in some duck, vegetables & sauce on top. Sprinkle with sesame seed.