Golden hue and medium bodied with notes of buttered toast, subtle oak and a hint of peach. Mellow finish.
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It's international family day and what better way to enjoy this day other than to make a big dish of ginger pork stir fry meatballs to share and sit around the table with smiling faces?! Pair with a glass of Patuxent River Riesling or Patuxent River Pinot Noir. A delicious way to end the day!
1 pound ground pork (or ground beef) 2 tsp salt 1 tsp pepper 2 tbsp olive oil 2 tbsp sesame oil 2 tbsp minced ginger 1.5 cups jasmine rice 2 cups snow peas 2 cups yellow onion 1 cup red or yellow pepper 1/4 cup soy sauce
Fill a medium pot with 3 cups salted water and add rice, bring to a boil then cover and simmer for about 18 minutes. Peel the ginger and mince. In a bowl, mix the ground pork, salt, pepper, and ginger and form into 10-12 meatballs. In a non-stick skillet, add the olive oil and heat on medium high until oil shimmers. Add the meatballs stirring every few minutes until browned and cookies through (about 8 minutes). Remove meatballs and cover with foil in a side bowl. Add the sesame oil to the skillet and heat over medium high heat about 2 minutes, Add the washed and thinly sliced peppers and snow peas to the skillet, stirring occasionally for about 7 minutes. Add the meatballs and soy sauce back to the skillet and stir for another 2-3 minutes, using a spoon to spoon sauce over the meatballs. Serve the ginger meatballs and vegetables over the jasmine rice. ... See MoreSee Less