We find that many of our go to spicy, savory dishes pair well with Oregon whites, particularly rosé or sparkling wine.
Here’s a nifty site from Oregonwines.com that picks a wine to go with your meal. You can select the type of dish, type of cuisine and/or the type of wine you desire.
At our home, we often do a play on stir fry to get a quick veggie and Asian cuisine fix. This one is a stir-fried udon dish using whatever colorful veggies and protein I had on hand tonight. Our daughters love dumplings and noodles. Why not put them together?
Ingredients:
10 frozen cooked dumplings
18 oz frozen Japanese udon noodles
2 tbsp vegetable oil
1 tsp gochugaru (Korean red pepper powder)
1 tsp of minced garlic (2 cloves)
1/2 medium onion, thinly sliced
1/2 zucchini, diced
1/2 carrot, diced (I used 5 baby carrots)
1/2 red bell pepper, diced
2 king oyster mushrooms, diced (can use regular white mushrooms)
3 green onions, chopped
1/4 cup chopped chinese chives (optional)
2 tbsp oyster sauce
1 tbsp soy sauce
Dried bonito shavings (optional for garnish)
Step 1: Prep your veggies
We do so much Asian cooking that we always have minced garlic in a little container in the fridge.
Step 2: Prepare noodles and dumplings
When boiling, add cooked dumplings and boil for 2 minutes. Add frozen udon noodles directly to the boiling water and dumplings and boil for another 2 minutes. Strain the dumplings and noodles.
Step 3: Stir fry veggies
Meanwhile, in a skillet, heat vegetable oil on medium high heat. Add minced garlic, onion, and gochugaru for 30 seconds. Add vegetables and stir-fry for 1-2 minutes until veggies are slightly wilted. Add oyster sauce and soy sauce and mix.
Step 4: Serve
Then add noodles and dumplings and stir-fry until noodles are well coated. Transfer to a plate and garnish with dried bonito shavings.
Dave’s pairing picks:
Stoller Family Estate’s Pinot Noir Rose or Argyle Vintage Brut
Dave also had an Asian dish tonight over at the Stoller intern house. He had this yogurt curry marinated chicken that I had marinated ahead of time and froze for him to take with him. He cooked it in the pan with some veggies and his fellow cellar interns made the sides. They chose to pair the curry chicken with reds from the Rhone valley.
