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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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Thomas Fogarty 2010 Chardonnay Santa Cruz Mountain
Thomas Fogarty2010 Chardonnay
Thomas Fogarty Winery & Vineyards
Santa Cruz Mountain

$30.50

Last Call
Platinum
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
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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 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. Trisaetum
    2011 Pinot Noir
    Trisaetum
    Ribbon Ridge Estate
    Oregon

    $45.00

    $55.00
    91 - Wine Enthusiast
    id: 2420
    Pinot Noir
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