There’s not much that’s easier to whip up at home than a stir-fry. Match this one, rich with pork and vegetables, to a variety of wines; below, we have options both white and red. Each plays up different qualities of the dish — do you love mushrooms? In it for the pork? Want to tone down the heat? Choose accordingly, and enjoy.
Make this
Pork and Peppers Stir-Fry
Heat 2 tablespoons oil in a wok over high heat. Add 3 green onions, chopped; 5 cloves garlic, minced; 1 teaspoon minced ginger; and 1 tablespoon chili sauce. Stir-fry until fragrant, about 1 minute. Add 1/2 pound boneless pork loin cut into strips; stir-fry until fully cooked, 3-5 minutes. Transfer to a bowl. Stir-fry 1 each yellow and red bell peppers, sliced in narrow strips, and 1/2 pound sliced mushrooms, 2 minutes. Add 1/4 pound pea pods; stir-fry until all is crisp-tender, about 3 minutes. Return pork mixture to skillet; reduce heat to a simmer. Cook until warmed through. Serve over rice. Makes: 4 servings
Recipe by Bill Daley
Drink this
Pairings by sommelier Aaron McManus of Oriole, as told to Michael Austin:
2012 Albert Boxler Pinot Gris Reserve, Alsace, France The touch of residual sugar in this off-dry wine will help tone down the heat in the stir-fry. This pinot gris smells of baked apple, yellow peach, honeysuckle, ginger, almond and mushrooms. The wine is full-bodied and rich, which will match the fattiness of the pork. Also, the spice of the peppers will complement the wine’s ginger flavors.
2013 Patton Valley Vineyard Pinot Noir, Willamette Valley, Oregon With aromas of ripe cherry, fresh berries, violets, cola, oak, spice, wet leaves and vanilla, this wine is fruit-forward but not sweet, which will pair well with the spiciness of the dish. Also, the wet leaves and earthier qualities in the wine will be a nice match for the mushrooms in the dish.
2011 Olga Raffault Les Picasses Chinon, Loire Valley, France This cabernet franc smells of raspberries and cranberries, herbs, green peppers, tobacco, roses and a little spice. The wine’s herb flavors will go nicely with the green onion, and the wine’s green peppers will match the bell peppers while also enhancing the pea pods in the dish.
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