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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Parmelee-Hill2010 Proprietary White Blend
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Gold Medal - SF Chronicle Wine Competition

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Was $22.00
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Picayune2011 Sauvignon Blanc
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Alma Sol 2010 Proprietary Red Blend
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Shannon Ridge2010 Petite Sirah
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Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
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Stir-Fried Five-Spice Pork with Lettuce Cups

Sojourn Cellars


Ingredients

1 Tbs. peanut oil
1 1/2 lbs. boneless pork shoulder, outer fat trimmed & 1/2-inch dice
1 small onion, 1/3-inch dice
1 carrot, thinly sliced crosswise
1 celery rib, thinly sliced on the bias
3/4 tsp. Chinese 5-spice powder
1/3 cup canned whole water chestnuts, drained & coarsely chopped
3 Tbs. chicken stock or low sodium broth
2 1/2 Tbs. hoisin sauce
8 basil leaves, torn into pieces
2 scallions, thinly sliced
1/2 tsp. Asian sesame oil
salt & freshly ground pepper
Iceburg lettuce leaves, for serving


Instructions

In a large skillet, heat the peanut oil until shimmering. Add the diced pork shoulder and stir-fry over high heat until browned and just cooked through, about 5 minutes. Using a slotted spoon, transfer the pork to a plate. Add the onion, carrot and celery to the skillet and cook over moderate heat until tender, about 4 minutes. Add the 5-spice powder and cook until fragrant, about 30 seconds. Stir in the water chestnuts, stock and hoisin sauce, scraping up the brown bits from the bottom of the pan. Return the pork to the skillet and stir-fry until heated through and coated with the sauce, about 1 minute. Remove from the heat and stir in the basil, scallions, and sesame oil; season with salt and pepper. Spoon the pork into bowls and serve with lettuce leaves for wrapping.



    Suggested Pairings

  1. Sojourn
    2012 Pinot Noir
    Sojourn
    Rodgers Creek Vineyard
    Sonoma

    $40.00

    $48.00
    94 - The Pinot Report
    id: 2499
    Pinot Noir
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