2013 Pinot Gris “Good grip and focus are the hallmarks here, showcasing pinpoint fruit flavors of orange, apple and pear. Precision crafting and immaculate acidity contribute to a lingering, refreshing finish, with a gently-rendered phenolic bite.” 90 Points, Paul Gregutt, Wine Enthusiast, 2/1/2015
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Ingrediants
- 3/4 pound ground pork
- 1 red bell pepper, finely diced
- 1 garlic clove, minced
- 1 tablespoon minced peeled ginger
- 1 tablespoon Thai sweet chile sauce
- 1 tablespoon Asian fish sauce
- 1 teaspoon Asian sesame oil
- 1 tablespoon plus 1 teaspoon grapeseed oil
- One 8-ounce can whole water chestnuts, drained and diced
- 2 scallions, thinly sliced
- 2 tablespoons oyster sauce
- 2 tablespoons chopped cilantro
- 24 Boston lettuce leaves
Directions
- In a medium bowl, combine the ground pork with the bell pepper, garlic, ginger, chile sauce, fish sauce, sesame oil and 1 tablespoon of the grape seed oil.
- In a large skillet, heat the remaining 1 teaspoon of grape seed oil until shimmering. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Stir in the water chestnuts, scallions, oyster sauce and cilantro and remove from the heat.
- Spoon the pork into bowls. Stack the lettuce leaves on plates. To eat, spoon the pork onto the lettuce leaves, roll up and eat.
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