Stewed Ginger Duck And Home Grown Vegetables

The following sunrise photos were taken at the park during my morning walk. It revealed that it was going to be another hot and sunny day.

Sunrise at 7:35 am

Harvests from my garden.

5 long beans, lady finger and purple eggplant (brinjal).

I dug out a pot of ginger rhizomes.

I bought a frozen duck from a nearby supermarket to cook with these ginger.

I took a third of the amount of ginger. They were washed, skinned, sliced, and stir fried with cooking oil plus some sesame oil in my stainless steel wok (frying pan).

I added in the salted black beans, preserved bean paste (taucu), and chopped garlic. I also added in a bit of nam yue or fermented bean curd.

Then I added in the chopped pieces from half a duck and stir fried.

Next, I added water to fully cover the pieces of duck. I covered the wok and let it simmer over med to low flame until the duck meat is soften.

Stewed ginger duck. A great dish to be eaten with rice.

I blanched the long beans, lady finger and eggplant.

Served this with garlic oil and light soya sauce.

It was a very tasty and appetizing dinner.

Linking to Skywatch Friday & Friday Bliss.

The good people taste your goodness,

The whole people taste your health,

The true people taste your truth,

The bad ones can't figure you out.

You take the side of the down-and-out,

But the stuck-up you take down a peg.

(Psalm 18:25-27, The Message-MSG)