This is a great meal for hungry able bodied seamen, seawomen and seachillen’. First, take whatever you have in your fridge; vegetables like peppers and onions, celery and broccoli.. whatever. Meat can be whatever and it doesn’t have to be meat. Seafood is appropriate on the river. One of our favourites is Toulouse Sausages from Loblaw’s. Cut up everything in bite size pieces and get ready to stir fry.
Herb de Provence is a great all purpose herb, a great thing to bring on a boat trip and great on this stir fry. Bring Soya sauce? Add that, too.
Heat a little oil in a frying. Throw in a dash of water to make it sizzle. That way you know it’s hot and time to start. Begin with onions and garlic and when they look to your liking, add meat and when browned (or pink when it’s shrimp) toss in the veggies and stir.
The beauty of this recipe is that you can chop in advance, store in the fridge and when you’re ready for dinner, you can be putting it on the table in about twenty minutes.
Have a great boat recipe of your own? Share!