One of my favorite cooking techniques is to quickly stir-fry veggies and various meats over the cooktop. The cooking portion takes little time - but preparation of the ingredients and sauces can be time-consuming. Not a problem when dockside of course, advance prep saves time when cruising.
Through the years, I've perfected different base sauces for beef, chicken or seafood and have them printed on index cards. I'll try to recall the beef stir-fry recipe, fairly simple anyway.
- Mince 3 cloves garlic and 2 tbsp fresh ginger root
- Slice 1 lb of sirloin tips into 1-1/4" x 3/4" x 1/4" strips
- 3 green onions, bias-cut in 3/4" pieces
- 4-5 stalks bok choy - chop roughly, diagonal cut
- Julienne 1/2 red pepper
- 3/4 lb shitake mushrooms (or button) - cut in bite size chunks
- 1/4 cup light soy sauce
- 3 tbsp peanut oil
- 1 tbsp corn starch - mix w/1 tbsp water
- fresh ground black pepper
- 2 tbsp dry sherry
- 2 tbsp butter
SAUCE (adjust quantities to taste)
- 1/4 cup rich chicken stock (I reduce a can in saucepan)
- 1/3 cup dark soy sauce
- 1/4 cup oyster sauce
- 1/4 cup sesame oil
- 3 tbsp dry sherry
- Chinese chili sauce (or chili oil)
- ground black pepper
- 2 tbsp corn starch - mixed with 2 tbsp water (add during cooking)
- 1 tbsp sugar
Mix beef with light soy, 1 tbsp peanut oil and 1 tbsp corn starch mixture
(this could be done in advance, along with chopped veggies -refrigerate until ready to cook)
Heat a wok (or deep skillet) to highest flame on cooktop, add 1 tbsp peanut oil. When oil smokes, stir-fry beef until it just loses pinkness and transfer to a work platter.
Reheat wok, add remaining 2 tbsp peanut oil and butter, saute garlic and ginger a few seconds. Add all vegetables and stir-fry until bok choy brightens - about 2-3 minutes - then return beef to wok, stir-fry another minute. Add sauce, stir and thicken with cornstarch mixture.
This can be eaten as is, or served over rice or noodles. You could substitute veggies with whatever is on hand, since the sauce is what makes the dish - delicious!