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Stir Fry & Kikkoman Sizzling Steak paired with Papagni Vineyards' Fujin, by Cookbook Author Gina Meyers

Ring in the Chinese New Year right with Chicken Stir Fry and Papagni’s Fujin Wine. 2020 marks the year of the rat. The Rat is the first of all zodiac animals/signs. According to one myth, the Jade Emperor said the order would be decided by the order in which they arrived to his party. The Rat tricked the Ox into giving him a ride. Then, just as they arrived at the finish line, Rat jumped down and landed ahead of Ox, becoming first.

Gather round the kitchen for a delicious meal and experience. Bring friends and family together. Bring your friends and family to one of Papagni Wineries upcoming events. https://www.facebook.com/PapagniWines/

Purchase one of Gina Meyers’ unique themed cookbooks. http://www.ginameyers.com/books2.html

 

Chicken Stir Fry

Ingredients

1 pound of boneless, skinless chicken breast cut into 1-inch cubes

salt and pepper to taste

2 tbsp olive oil divided

2 cups of  broccoli florets

1/2 cup of cauliflower, optional

1/2 cup of zucchini, sliced, optional

1/4 cup of diced red onions

1/2 yellow bell pepper cut into 1 inch pieces

1/2 red bell pepper cut into 1 inch pieces

1/2 cup baby carrots sliced

2 teaspoons of fresh minced ginger

1 can of water chestnuts, drained

1 can of bamboo shoots, drained

2 garlic cloves minced or crushed, may use garlic salt or crushed garlic from the jar if you don’t have fresh garlic

Ponzu Lime Sauce, to taste
Stir Fry Sauce, to taste

1 Tablespoon of  corn starch

2 Tablespoons of  cold water

1/4 cup  chicken broth, may substitute for low sodium.

3 tablespoons of soy sauce, may substitute for low sodium. 

Optional:  toasted sesame seeds

1/2 tsp crushed red pepper flakes

Directions:

In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, Ponzu sauce, stir fry sauce, garlic, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.

Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.

Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.

Reduce heat to medium and add remaining tablespoon of oil to the skillet.

Add broccoli, bell pepper, red onion, cauliflower, zucchini, bamboo shoots, waterchestnuts and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and cook for an additional minute.

Add chicken back into the skillet and stir to combine.

Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.

Bring to a boil, stirring occasionally, and let boil for one minute.

Serve with rice and/or chow mein if desired.

Kikkoman Sizzling Steak paired with Papagni Fujin

Ingredients

Yield: Serves 2
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes

1 teaspoon Kikkoman® Sesame Oil
8 ounces ribeye steak, thinly sliced
⅓ cup Kikkoman® Sukiyaki Sauce
1 tablespoon green onion, chopped
1 teaspoon toasted sesame seeds
2 cups cooked jasmine rice, for serving

Instructions

1. Heat a medium cast-iron pan over high heat and grease with sesame oil. Heat pan for 2-3 minutes, until very hot.
2. Blot steak dry with paper towel. Add steak to pan and sear for 5-6 minutes or until beef is lightly browned, tossing occasionally with tongs.
3. Reduce heat to low. Stir in sukiyaki sauce and green onion. Continue to cook 2 minutes longer.
4. Serve steak hot over rice and garnish with sesame seeds.

“FuJin is a delightful medium-dry California white table wine. This blend starts off with a really pretty honeysuckle nose that opens up to heady aromas and flavors of ripe honeydew melons, Bartlett pears and sweet mandarin citrus. The lush and round palate showcases a true harmony of crisp mineral acidity and sweet fruitiness. Perfect for spring and summer evenings, our Fu Jin goes great with fresh fish, Asian cuisine and fruit salads.” ~ Demetrio Papagni

750 ML

ALC 11% BY VOL