Beef and Broccoli (no beef)
3 cups broccoli florets
1 tablespoon grapeseed oil
12 Chinese dried red peppers
4 cloves garlic sliced
1 tablespoon ginger, minced
½ large red onion cut in half moons
2 cups stemmed, ¼-inch thick sliced shiitake mushrooms
2 tablespoons vegetarian Worcestershire sauce
¼ cup sunflower seeds
2 tablespoons naturally brewed soy sauce
1 heaping tablespoon dark brown sugar
1 Granny Smith apple, thinly sliced in rounds and acidulated with the juice of a lime
1 each roasted yellow and red beets, thinly sliced
1. In a pot of boiling salted water, add the broccoli. Blanch for two minutes. Drain and shock in an ice bath. Drain and reserve.
2. In a wok over high heat, add the oil and the chili peppers. Allow the peppers to color, about a minute. Reduce the heat a little and add the garlic, ginger and red onion. Allow to soften, about four minutes.
3. Add the mushrooms and allow them to soften and color about three minutes. add the shocked broccoli and allow to reheat. Add the Worcestershire sauce and toss to coat. Taste and adjust the seasoning if necessary.
4. In a small sauté pan over medium heat, add the sunflower seeds and toast, about four minutes. In a small bowl, combine the soy sauce and the brown sugar and add to the sunflower seeds. Allow to reduce and caramelize for a minute or two.
5. To serve, shingle the red beets and yellow beet slices on either side of a platter, with the apple slices down the middle. Top with the broccoli mixture and drizzle the caramelized sunflower seed mixture on top.
Antu Ninquen SyrahColor: Opulent, rich purple Bouquet: Very spicy; notes of black and white pepper mingle with leather, clove and ripe black fruit supported by oak Taste: Full-bodied, harmonious and expressive. Mellow tannins and a structured mid-palate. Intense fruit leading to a long finish