Curried Udon Stir-fry, Avocado-carrot sushi and 14 Hands Riesling pairing
Tonight I attempted to make a vegan recipe from Sarah’s new cookbook Veganomicon. I started by preparing the curry roux sauce, which consists of a mixture of flour, curry, and peanut oil. I didn’t have peanut oil so I used a combination of crushed peanuts and olive oil. This tangent from the recipe was probably not the greatest idea, but it worked.
Next I stir-fried some tofu, red pepper, finger hot chili peppers, ginger, onion, and cooked udon noodles with soy sauce.
Meanwhile, Sarah ad Erica made some avocado & carrot sushi, which apparently was their first attempt at sushi.
The curried udon stir-fry was moderately spicy, not necessarily hot. I should have added raw curry paste to the curry roux while it was cooking. However, we paired this meal with the extremely affordable 14 Hands 2007 Washington State Riesling. Here is the final product …
The meal was delicious and the 14 Hands Riesling paired perfectly. It had a very nice crisp acidity and pear flavor on the palate. With the meal it was refreshing and worked especially well with the sushi.
August 14th, 2009 at 12:11 pm
I probably would have skipped the sushi and would have made a simple broth with a few of the rice noodles you used in the stir-fry.
The stir-fry looked good, but it’s hard to cook it right if you don’t have the wok at the right temperature. If the wok is not hot enough, the food tends to steam or simmer instead of fry.It might just be in my head but I think gas cookers do a better job of heating and would probably give you a better end result.
p.s. your pictures suck and your mother dresses you funny.
August 30th, 2009 at 7:28 pm
Joe is very, very mean.
Your mother dressed you in Cradle of Filth shirts and black lipstick. Or at least she allowed it. No wonder your pictures suck. Joe, to at least that extent, is correct.