You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Nagy 2012 Viognier White Hawk Vineyard
Nagy2012 Viognier
Nagy Wines
White Hawk Vineyard

$21.50

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

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 prok 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 servew ith lettuce leaves for wrapping.



    Suggested Pairings

  1. Testarossa
    2012 Pinot Noir
    Testarossa
    Doctor’s Vineyard
    Santa Lucia Highlands

    $55.00

    $63.00
    93 - Pinot Report
    id: 2433
    Diamond
Close