Putting Forks Over Knives

This January, Vino Man and I decided to move to a more plant based diet.  Better for us.  Better for the environment.  Tasty-licious.  This move was made easier when we signed up for the amazing Talley Farms Fresh Harvest Program and started picking up a box of amazing, seasonal, locally-sourced produce every week. (Info on Talley Farms Fresh Harvest, here.)  That, too was good for our bodies.  And good for our pocket book – the Jr. share is less than $20/week (I was already spending that much on veggies at the grocer).

In honor of our Tenth Wineversary, we decided that our monthly newsletters would feature some of our great wines in the past.  So we dipped into the cellar and pulled out a Double Gold Medal Award Winning 2009 Dolcetto.  We hadn’t sampled it in a while, and thought it would be a great opportunity to see how it was aging.

But in our new more veggie-based world, we wanted to try the Dolcetto with a Vegetarian duck-tofumeal.  Big wines and plant based meals pose some challenges, but I’m always up for a food challenge.  Having recently been introduced to an incredibly amazing product called Kimbo Veggie Smoked Duck (Tofu), I thought it would be a great experiment.

Full disclosure.  I usually hate tofu.  It’s my “Bête Noire”.  In my 40 years of cooking (and I grew up cooking Asian-style dishes) I have never been able to successfully execute tofu.  Until now.

The recipe below is VERY quick and easy.  Came together in about 15 minutes (excluding preparation of the rice).  The Veggie Smoked Duck is available at larger Asian-style markets.  My friend Judy brings it up from SoCal for me by the box – cuz the Vino man loves this too.  Enjoy!

smoked-duck-tofu-stir-fryOh yeah, the Dolcetto?  Well Damn.  That Dolcetto is good stuff.  The 2009 is prime right now – even smoother than when you put it in your cellar.  It was great with this dish and will still absolutely hold up to lamb, steak and meatier dishes too.  We recommend that this wine be consumed this year – before the fruit begins to fade out.

VEGGIE SMOKED DUCK STIR FRY

1/2 large head Napa Cabbage, shredded (or thinly sliced)
1 bunch broccoli – cut off florets, then peel and slice the stalk (it’s the best part)
1/2 large onion – peeled and sliced thinly from root to tip
2 cloves of garlic, chopped
1 C. frozen Edamame (shelled), defrosted
1 1″ piece of ginger, grated
1/2 C. Garlic Hoisin Sauce (We like Soy Vay)
1/4 C. Sake or dry white wine
1/2 package of Kimbo Veggie Smoked Duck, sliced, then quartered
2 T Canola oil, divided use
1/2 bunch green onions, sliced thinly on the diagonal
Brown Jasmine Rice

Prepare your rice via your preferred method.  I like my rice cooker – perfect rice every time.  When there’s about 10-15 minutes left on your rice, start your stir fry.  Preheat your oven to 250 degress.  In a large heavy bottomed skillet or wok, heat 1 T of Canola oil over medium high heat until it shimmers.  Add the onions and saute until they are limp and lightly brown, about 3 minutes.  Stir constantly, as you are using pretty high temperatures.  You need to keep the food moving or it will scorch. Add broccoli florets and stems and saute another 3 minutes. Then add cabbage and Edamame and saute 2 minutes more.  Add the garlic and half the Hoisin and all the Sake/wine.  Stir for about 1 minute until the garlic is fragrant.  Put the veggies in your serving dish and place in the oven to keep warm for a few minutes.  Put the second tablespoon of oil in the saute pan and heat till shimmering.  Lower heat to medium.  Add the smoked duck and the second half of the Hoisin sauce and heat until just warmed through – 2-3 minutes.  Pull out the veggies, top them with the smoked duck, then sprinkle with the green onions.  Serve atop the rice with the Morovino Dolcetto vintage of your choice.  Amazing.

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