Served at the 2022 Farmers’ Table Wine Trail, Adam Puchta Winery
3 1/2 oz. long-grain rice
1/2 cup shelled Edamame
2 Tbsp low sodium soy sauce
3 Tbsp olive oil, divided
1/2 cup shredded carrot
1/2 cup chicken broth
3 garlic cloves, minced
3/4 cup diagonally cut green onions
1 1/2 Tbsp rice vinegar
6 oz. pork tenderloin
1/2 cup (1/4 inch thick) red bell pepper (cut in half)
1 Tbsp Thai chili sauce (Sriracha)
Cook rice according to package directions.
Heat 1/2 tbsp oil in a wok over medium-high heat. Add garlic, and saute for 1 min. Add pork; saute for 3 min or until pork loses its pink color. Place in a large bowl, keep warm.
Add1 tbsp of oil to the pan. Add edamame and carrots; saute for 2 min. Add onions and bell peppers. Add to pork mixture in bowl.
Heat the remaining 2 1/2 tbsp oil in a pan. Add cooked rice and soy sauce. Saute 3 minutes. Return pork mixture to pan. Stir in broth, rice vinegar, and sriracha. Cook for two minutes or until thoroughly heated. Season with salt and pepper to taste.
Serve with Adam Puchta Winery Traminette
