Finished dish photo of cabin stir fry in the Tribune Studio on Wednesday, 31 July 2013 for the Good Eating section. Styling by Lisa Schumacher. (Bill Hogan/Chicago Tribune/TNS)
Photo: Bill Hogan/TNS
Photo: Bill Hogan/TNS

What to make, and drink, on your summer cabin vacation

If you’re vacationing at a cabin, there’s (probably) not a corner store at the ready for you to grab the ingredients you forgot. That’s why it’s best to keep recipes simple, such as this faux stir-fry below, made in a skillet instead of a wok, and without the usual spices. Just don’t forget the most important part of a stay in the woods: the wine. Sommelier Nate Redner, of Chicago’s Lincoln Park restaurant Oyster Bah, recommends a few bottles to pair; grab them before you leave civilization.

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MAKE THIS 

CABIN STIR-FRY 

Whisk together 3 tablespoons lemon juice and 2 tablespoons soy sauce. Place 1 1/2 pounds boneless chicken thighs, cut in 1-inch pieces in a bowl. Pour marinade over. Heat a skillet over high heat. Add 1 tablespoon canola oil. Stir-fry 2 thinly sliced carrots until crisp-tender. Transfer to a bowl. Repeat with 3 bell peppers, in 3/4-inch pieces, and 1 large onion, in 1-inch chunks. Drain chicken, reserving the marinade. Add 1 tablespoon oil to skillet. Stir-fry chicken, until cooked through, 8 minutes. Return vegetables to the skillet. Pour in reserved marinade. Heat to a boil; cook, 1 minute. Serve over rice garnished with chopped green onions. Makes: 4 servings 

Recipe by Joe Gray 

DRINK THIS 

Pairings by sommelier Nate Redner of Oyster Bah, as told to Michael Austin: 

2015 Elk Cove Vineyards Pinot Blanc, Willamette Valley, Oregon: Pinot blanc is a varietal that is versatile with Asian dishes, due to its high aromatic character and lifted acidity. In addition to those qualities, this wine shows ginger, pineapple and lemongrass, which will complement the stir-fry nicely. 

2015 Weingut Emmerich Knoll Loibner Federspiel Gruner Veltliner, Wachau, Austria: Weingut Knoll’s wines generally possess beautiful weighty texture without any residual sweetness. That will serve us well here. This particular wine shows notes of white pepper, green beans and lime zest, all of which will play nicely with the barely cooked vegetables and the sweetness coming from the bell peppers. 

2014 Norman Hardie County Pinot Noir, Prince Edward County, Ontario, Canada: The soy sauce in the dish will amplify the earthy, mushroomy flavors in this cool-climate pinot noir. With cool-climate wines, you can bank on vibrant acidity and balanced fruit character, and that is certainly the case here. With this one, expect bright notes of red raspberry and tart cherries upfront, with hints of plum and black pepper that follow.

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