Wok Stirred Maitakes with Blood Orange
1 tablespoon minced garlic
1 tablespoon minced ginger
1 large head of white Maitake mushroom, florets broken off and stem julienned
2 tablespoons oyster sauce (can be vegetarian oyster sauce too)
5 blood oranges, segmented, 2 zested first, juice from supreming reserved
Chopped chives for garnish
House rice for serving (white/brown combo)
Kosher salt and freshly ground black pepper to tast
In a wok over medium-high heat lightly coated with oil, add garlic and ginger and saute. Add maitake stems and saute, adding florets a few moments after. Add oyster sauce and saute until cooked down. Add zest and deglaze with juice and orange segments. Check for flavor and season, if necessary. Serve on steamed house rice and garnish with chopped chives.
Mas de la Dame Rose du Mas 2007From Provence, France. Subtle flavors of fresh berries and fennel with a flowery finish. Pairs nicely with barbecue, pesto pasta, salads, fish and grilled meat. Certified organic (Agriculture Biologique) by Qualite France.