The cruise is already a memory, and we are Home. Sitting on my couch with my furry kids, watching the news, searching the net for stir-fry recipes. We've already been to Publix, put things away, moved right back into our comfortable routine. I feel good.
We had stir-fry from the Mongolian grill one day for lunch onboard. It was pretty good, but I felt it lacked that garlic-ginger punch to bring it up to another level. I was sure I could do better, so of course I had to buy the ingredients in Publix and of course I had to work out a recipe right there and then, and of course I had to try the recipe right there and then. Sometimes, my enthusiasm is only exceeded by my stupidity, and this was one of those times. I was more tired than I realized and while stir-fry is simple to cook, it is exhausting to prepare. Before you fire up your wok, it is critical that every single ingredient be prepped and ready to go. That is mise en place, and never is it more important than when you are cooking stir-fry dishes.
Pour a shallow layer of water in the bottom of a roasting pan. Place a wire cooling rack in the pan and put the pork on top, reserving 2/3 cup of the marinade. Roast the pork at 425 degrees for 15 minutes then turn the heat down to 350 degrees and continue cooking for 15 minutes more, carefully and generously brushing on the remaining marinade as you go. Finish with not more than a minute under the broiler. Let cool and cut into thin strips. Do not discard any liquid left in the bottom of the pan; it's made up of water, juices from the pork, and any of the marinade that dripped down, and may be used to moisten the noodles at the end.
3 tablespoons curry powder (or more to taste)
2/3 cup reserved marinade
4 garlic cloves, crushed and chopped
2 tablespoons peeled and grated ginger root
Garlic pepper blend
3 small stalks bok choy, white and some green parts, sliced (definitely using more of this next time)
1/2 cup frozen corn (also 1/2 cup frozen peas. I just did not have any in the freezer.)
4 tablespoons peanut or canola oil
First, take a look at the photo at the beginning of the post. That is my final mise en place of ingredients, lined up in the order they will be going into the wok (I use an electric wok, which was set up to the right at the time I shot this.) It takes a lot of work to get to this point, but it is the only way to prepare stir-fry. Right to left: the garlic-ginger-curry powder mixture; fresh vegetables; frozen vegetables; eggs beaten with sesame oil; cooked pork and defrosted, seasoned shrimp; and the noodles, which have been tossed with the remaining marinade and curry powder. Most if not all of these components can be prepared hours ahead of time, even the day before. Take everything out of the refrigerator about a half hour before you are ready to start cooking.
It turned out to be a darn fine stir-fry. Upon reflection, it was well worth the ill-timed effort on my part.