Welcome to our very first wine and food pairing creation! We are so excited to have you join us on the adventure of pairing the wine we love to drink, with the food we love to eat! For the first dish I decided to make “Shanghai Stir-Fry” that has a little spice, so we paired it with one of our sweeter wines, to help counter that spice. As we approach the fall season so many things come to mind… Cooking, delicious smells, the leaves changing, cooler temperatures, the holidays, and everything else that is deliciously fall! This dish put me in the mood for fall almost instantly! It’s sweet, it’s savory, it has spice and yes, a little bit of everything nice.. I said it.. I know, corny but oh so true, just wait until you start yours, and then sample it! So why wait any longer let’s get into our kitchen, throw on some cozy pants.. You have guests coming you say.. That’s ok, just change before they get there, and let’s make this amazing dish!
First off let’s explore some of the ingredient list. I have to admit, some of these things were not regulars in my cupboard or refrigerator, so I had to do some shopping! Notably is the “Chinese Five Spice”, for me this was a new one, and I didn’t know what to expect. I went to my local spice store (check ingredient list for link) and picked up 2 oz. for $5.00, which is a steal in my opinion. The second “not regular item” for me was the mango chutney, and I already knew I wouldn’t have time to make my own. I found a local international market where they had a jar (see pictures) for $5.00 also. The rest of the items were no problem to find at most supermarkets. Now let the fun begin! I like to set all my ingredients out in the order I’m going to need them, for one: I don’t have a large kitchen, so this helps me navigate easily. Second, I’m not an in and out of ‘fridge or cupboards, walking all over the place or in circles, kind of gal, if you feel me. You’ll need an array of bowls, small, medium and large.. Might as well get them out now.
I started by chopping, pressing, mincing, etc everything first, that way all I have to do is essentially heat things up in the order stated.. Makes life so much easier.. And who doesn’t want easier! Then I set everything up in order as pan was getting hot, opened my wine and let the fun begin.
This dish is reminiscent of all things fall. The aroma is inviting and inspirational. The first thing I thought to myself as the aroma started to fill the air in my home was… “I can not WAIT until fall!!!” I wanted to be in my favorite pair of comfy sweats, some blues on in the background.. And of course a great glass of wine in my hand. I hope you enjoy this dish as much as we did and I… well WE here at Schlossadler can’t wait to hear how you like the dish and substitutions you might have made… From all of us…Bon Appetit & CHEERS!
Shanghai Stir Fry with Pork & Green Beans
- ¾ lb. piece of well trimmed boneless pork loin
- 1-2 – bottle(s) of BNS
- 1 – Head of butter lettuce (I LOVE the living butter lettuce!) or for more traditional route 1 ½ cup of white rice or white quinoa (healthier option)
- 3 – Garlic cloves
- 2 – Teaspoons grated fresh ginger root (peel easy with a tablespoon!)
- ⅔ – Cup of water
- ¼ – Cup of Soy Sauce (I used Braggs Liquid Aminos for a healthier option, and it’s delicious)
- ¼ – Cup of Mango Chutney
- 1 – Teaspoon Chinese five-spice powder (I use a local spice company The Spice Way)
- ½ – Teaspoon of Sambal Oelek (red chili paste) Adjust if you like it spicy, I about tripled this for my recipe
Rest of Ingredients
- 1 – Medium red onion
- ½ – Pound of fresh green beans
- ¾ – Pound of a green cabbage (about a ½ medium head. I like to use some purple cabbage too, for color.)
- ¼ – Cup packed coriander leaves
- 4.5 – Tablespoons of peanut oil (I like to use Spectrum)
- 2 – Cups of fresh bean sprouts
- 1 – Cup of snow pea shoots or daikon (Asian radish) sprouts
- 2- Teaspoons of sesame oil (again I like Spectrum oils)
Freeze pork, wrapped in plastic wrap, until firm, about 30-40 minutes, to facilitate slicing. Cut pork crosswise into strips, then into 1 inch thick cubes and season w/ salt and pepper. * At the end once all the pork is cooked, I cut into smaller pieces for lettuce wrap tacos. The cubes would be great over rice or quinoa.
- Mince or press garlic and mix in a small bowl with sauce ingredients until combined.
- Halve onion and cut lengthwise into thin slices. Diagonally cut beans into 1.5 inch pieces. Core cabbage and cut into 1 inch pieces (I cut mine similar to the way I cut the onion) Chop the coriander finely.
- Heat a wok or large heavy skillet over high heat until a bead of water evaporates immediately. Add 1.5 tablespoons of peanut oil, swirling wok or skillet to coat surface evenly. Heat until hot, but not burning/smoking. Add onion and stir fry until softened and aromatic. Add beans and stir fry until crisp-tender, about 4 minutes. Transfer mixture to a large bowl. Add 1 tablespoon of peanut oil to wok or skillet and stir fry cabbage until crisp-tender, about 2 minutes. Add bean sprouts and stir fry until they are slightly wilted, about 30-45 seconds. Transfer cabbage mix to a bowl. (sip wine quickly!)
- Add 1 tablespoon to wok or skillet and heat until just smoking. Stir fry pork, separating cubes, until browned and transfer to bowl. You can separate into halves if you are doubling the recipe for large group.. (Take another sip or two, you’ve earned it!)
- Add sauce to wok or skillet and bring to a boil, stirring. (Here I like to taste the sauce and adjust spice level, salt, or dilute… oh and sip wine of course!) Return pork and vegetables into wok or skillet and stir fry until heated through. Stir in coriander, snow pea shoots or daikon (I went with daikon for fun this time), sesame oil and salt & pepper to taste.
- Let cool for a couple of minutes *If making lettuce wraps use a slotted spoon.
- Scoop into rinsed lettuce cup, or over grain option such as rice or quinoa. Enjoy meal with the remaining wine, CHEERS!