9224 Route 414
Lodi, NY 14860-9641

Serves 4

Many Rieslings pair well with Asian-inspired dishes, and Lamoreaux Landing’s new release 1998 Dry Riesling, full of peach and pineapple flavors, shines with this fast stir-fry. Steamed and drained spinach can be substituted for the turnip greens.

1-1/2 pounds boneless, skinless chicken breasts, cut in 1-inch pieces
Marinade: 2 tbs. minced ginger
1 tbs. minced garlic
1/4 cup dry sherry
2 tbs. soy sauce
1 tbs. oyster sauce 4 tbs. peanut oil
1/2 cup red onion, sliced
1 cup red pepper, sliced
2 tbs. hot pepper, diced
4 large mushrooms, in 1/2” slices
1-1/2 tbs. corn starch or arrowroot
1 cup turnip greens, sliced
1/4 cup toasted sesame seeds
1/4 cup Lamoreaux Landing 1998 Dry Riesling

Marinate chicken for one hour at room temperature; drain and reserve marinade.

In a wok or large skillet, fry chicken pieces in 2 tbs.of oil over high heat for 4-5 minutes, until they begin to stiffen. Drain into a colander and wipe pan with paper towels.

Add remaining oil and fry onion and peppers for 3-4 minutes, until wilted. Add mushrooms and stir until they give up most of their liquid, then lower heat to medium low.

Add Riesling to reserved marinade, whisk in corn starch, and pour over vegetables in pan. Stir until sauce thickens, add chicken and turnip greens, cook for 5 minutes, stirring frequently, until chicken is done.

Grady Wells is a writer and consultant living in Ithaca, New York.

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