Cuvée Blanc and homemade Chinese Food, YUMMY!

Posted on February 28, 2012 by Still Waters Vineyards

Every now and then we get a guest who fills us in on the wonderful ways they have paired our wines. I recently received an email from a club member explaining the food she paired with our Cuvée Blanc. The menu sounded delicious and she graciously shared her recipes.

Thanks Sharen for the great pairings!

Baked Egg Rolls

½ Lb ground pork

½ tsp ground ginger

4 cloves garlic, chopped

¼ c olive oil

½ c shredded cabbage

½ c shredded carrots

egg roll wrappers [small wonton size]

1. Season pork and garlic with ginger and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside. Add the cabbage, carrots.. Mix all together.
2. Working quickly, lay out wonton wrappers – place about a tsp of the mixture in the center of each wonton wrapper. Bring up the fur corners of the wrapper an lift gently intoa mini muffin pan. Carefully fold the edges over each other. Brush a bit of water on top to help seal the egg roll.
3. Place the muffin tin in a 350 degree oven for 10 minutes or until lightly browned.
4. Serve w/a dipping sauce made up of soy sauce & dry mustard.

Spicy Stir Fry Chicken and Vegetables

4 (4 ounce) boneless skinless chicken breast halves

3 tablespoons cornstarch

2 tablespoons soy sauce

½  tsp ground ginger

½ tsp 5 spice

4 cloves garlic, chopped

3 tablespoons cooking oil, divided

1 cup sliced celery (1/2 inch pieces)

1 cup thinly sliced carrots

1 small onion, cut into wedges

1 cup chicken broth

1 tsp peanut butter

1 tbsp. red pepper flakes

1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic; add to bag and shake well. Refrigerate for 30 minutes.
2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry celery, carrots and onion for 4-5 minutes or until crisp-tender. Mix broth with the peanut butter , then add broth. Return chicken to pan. Cook and stir until thickened and bubbly.

Serve w/white rice

Hope you enjoy the recipes and we would love to hear from all of you and your wine pairing ideas.

Cheers!