4 ripe yellow peaches
1 red onion, ½ minced, ½ sliced
2 tablespoons sesame oil
2 bunches broccoli rabe, tough part of stem removed
½ cup grapeseed oil
1 pound pork tenderloin, trimmed, ¼-inch slices
2 tablespoons minced ginger
6 garlic cloves, thinly sliced
2 jalapeno peppers, sliced crosswise
2 cups cooked Israeli couscous
2 tablespoons Wan Ja Shan® vegetarian oyster sauce
Kosher salt and freshly ground black pepper to taste
Make the compote: In a large pot of boiling water, submerge the peaches for 1 minute. With a spider or slotted spoon, remove to an ice bath to shock. Remove the skin. Slice the flesh off the sides of the pit and cut into ¼-inch dice. Combine with the minced red onions. Add the sesame oil, season to taste with salt and pepper and gently toss to combine. Reserve.
In the same stock pot, salt the water and add the broccoli rabe. Cook for 2 minutes then transfer to an ice bath. Drain and roughly chop. Reserve.
In a large wok, heat the grapeseed oil to almost smoking, lightly season the pork and blanch in the oil for 1 minute, separating the pieces of meat with tongs. Transfer the pork and oil to a strainer set inside a heatproof bowl. In the same wok, add the sliced red onion, ginger, garlic, and jalapenos to the wok. Sauté until fragrant, about 1 minute. Add the reserved broccoli rabe, Israeli couscous, and the blanched pork and its juices to the wok. Add the oyster sauce. Check the seasoning and adjust if necessary.
To Plate: Transfer the stir-fry to a family-style platter and top with the compote.
Jean Luc Columbo Chateauneuf du Pape "Les Bartavelles"Color: Dark purple
Aroma: Thyme, rosemary and other herbs typical of the “garrigue,” or Mediterranean scrubland
Taste: Ripe fruit and licorice mingle with smooth tannins, and culminate in a long, impressive