Type what you have

Ingredients

• ✓ white wine
• turkey drippings
• rosemary
• black pepper
• cornstarch
• salt

Instructions

1. 1 Strain turkey drippings through a fine mesh sieve into a large saucepan. Set aside 1 cup of drippings in a bowl. Stir white wine, rosemary, and black pepper into drippings in the saucepan and bring to a simmer over medium-low heat. Simmer for about 20 minutes to cook off the alcohol and blend the flavors.
2. 2 Whisk cornstarch into drippings in the bowl and whisk the cornstarch mixture into hot gravy. Allow gravy to simmer until thickened, about 3 minutes. Stir in salt to taste; strain out any large pieces of rosemary before serving.

By SarahGColey

Ingredients

• ✓ white wine
• lemon juice
• heavy cream
• shallot
• butter
• cayenne pepper
• salt

Instructions

1. 1 Gather ingredients.
2. 2 Place wine, lemon juice, cream, and shallots in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer until liquid is reduced by about 75%, 4 to 5 minutes.
3. 3 Reduce heat to the lowest setting and whisk in 2 cubes butter. Keep butter moving until it completely melts. Add a few more cubes, whisking continuously so butter emulsifies into wine-lemon juice mixture.
4. 4 Continue to add remaining butter, a few cubes at a time, until sauce has a thick, luxurious texture, 4 to 6 minutes.
5. 5 Remove the saucepan from heat. Season with cayenne pepper and salt.

By John Mitzewich

Ingredients

• ✓ white wine
• shallot
• white wine vinegar
• heavy cream
• butter
• salt
• black pepper
• saffron

Instructions

1. 1 Combine wine, shallots, and vinegar in a small, heavy-bottomed saucepan over medium heat. Cook until liquid has evaporated, about 5 minutes. Whisk in heavy cream, reduce the heat to low, and simmer until mixture has reduced by half, about 10 minutes. Remove from the heat.
2. 2 Whisk in butter, 1 tablespoon at a time, until smooth. Season with salt and pepper, then stir in saffron.
3. 3 Serve immediately or keep warm over a double boiler until ready to serve.

By Divinity Turley

Ingredients

• ✓ white wine
• olive oil
• shallot
• half-and-half
• tarragon
• dijon mustard
• salt
• black pepper

Instructions

1. 1 Heat oil in a small saucepan over medium heat. Add shallots and cook until softened, about 2 minutes.
2. 2 Stir in white wine, scraping up any brown bits on the bottom of the pan. Allow wine to evaporate, then slowly add half and half, tarragon, and Dijon mustard while stirring. Lower the heat and cook, stirring constantly, until sauce reaches desired consistency, about 2 minutes. Season with salt and freshly ground black pepper.
3. 3 Spoon sauce over salmon and serve.

By lutzflcat

Ingredients

• ✓ white wine
• butter
• shallot
• heavy cream
• chicken broth
• lemon juice
• rosemary
• salt

Instructions

1. 1 Melt butter in a small saucepan over medium heat. Stir in shallot; cook until shallot has softened and turned translucent, about 3 minutes.
2. 2 Pour in wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in rosemary and season to taste with salt.

By Lindsay

Ingredients

• ✓ white wine
• butter
• shallot
• garlic
• white pepper
• heavy cream
• lemon
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a medium saucepan over low heat. Cook and stir shallots in butter until translucent and tender, 2 to 3 minutes. Stir in garlic; cook until tender and aromatic, about 1 minute.
3. 3 Stir in 1 cup white wine, increase heat to high, and bring to a boil. Add remaining 1/2 cup wine; boil for 10 minutes, then reduce heat to medium-low. Season with white pepper.
4. 4 When sauce is no longer boiling, slowly stir in cream, lemon juice, and salt. Simmer until thickened, 3 to 5 minutes.

By Claire

Ingredients

• ✓ white wine
• olive oil
• tomato
• onion
• green bell pepper
• garlic
• salt
• pepper

Instructions

1. 1 In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.
2. 2 Mix ingredients well; cover and simmer for 30 minutes. Serve.

By KARMELE

Ingredients

• ✓ white wine
• water
• kosher salt
• sugar
• turkey
• butter
• black pepper
• butter

Instructions

1. 1 Stir cool water, salt, and sugar together in a large, clean stockpot until salt and sugar are completely dissolved. Submerge turkey in brine; cover and refrigerate for 8 to 14 hours.
2. 2 Remove turkey from brine; rinse inside and out under cool running water for several minutes to remove all traces of salt. Pat dry with paper towels. Discard brine.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Place turkey on a rack in a roasting pan.
4. 4 Mix softened butter and pepper together in a small bowl; rub mixture under turkey skin. Brush melted butter onto turkey skin and pour wine into the pan.
5. 5 Roast in the preheated oven for 25 minutes. Baste turkey and rotate the pan. Continue roasting until skin turns golden brown, about 25 minutes; baste again and rotate the pan.
6. 6 Reduce the oven temperature to 325 degrees F (165 degrees C) and continue roasting, basting, and rotating the pan once more about halfway through the cooking time, until no longer pink at the bone and the juices run clear, 1 hour 45 minutes to 2 hours 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
7. 7 Remove from the oven and let stand for 20 minutes before carving.

By Morton

Ingredients

• ✓ white wine
• butter
• shallot
• garlic
• tarragon
• salt
• white pepper
• lemon
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a small saucepan over medium-low heat. Add shallots and garlic; cook and stir until shallots are translucent, about 3 minutes. Season with tarragon, salt, and white pepper.
3. 3 Increase heat to medium; stir in white wine and lemon juice. Bring to a simmer, then whisk for 1 minute.
4. 4 Remove from heat and sprinkle in parsley. Pour over your favorite white fish before serving.

By Nicole0615

Ingredients

• ✓ white wine
• water
• white wine vinegar
• onion
• garlic
• mustard seed
• mustard
• garlic powder
• salt
• canning jar
• lid
• ring

Instructions

1. 1 Gather all ingredients.
2. 2 Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes.
3. 3 Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onion and garlic.
4. 4 Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap and let sit at room temperature until mixture thickens, 24 to 48 hours.
5. 5 Purée mustard mixture to desired consistency using a stick blender.
6. 6 Transfer mustard mixture to a saucepan and add enough water to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
7. 7 Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
8. 8 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings. Refrigerate mustard until flavors blend, at least 1 week.
9. 9 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ white wine
• butter
• shallot
• garlic
• button mushroom
• rosemary
• heavy cream
• sea salt
• black pepper
• parmesan cheese

Instructions

1. 1 Melt butter in a heavy-bottomed pan over medium heat until foamy, 3 to 4 minutes. Add shallots and garlic; cook and stir for 3 minutes. Stir in mushrooms and rosemary until coated; cook for 1 minute.
2. 2 Pour 4 tablespoons wine into mushroom mixture; cook and stir until mushrooms are golden brown, 3 to 5 minutes. Increase the heat to medium-high; add cream and remaining 2 tablespoons white wine. Cook and stir until gravy is creamy and thick, about 5 minutes. Season with salt and pepper, then sprinkle with Parmesan cheese.

By Amber D Marcu

Ingredients

• ✓ white wine
• ground beef
• bacon
• onion
• celery
• carrot
• beef broth
• red wine
• crushed tomato
• milk
• pasta

Instructions

1. 1 Brown beef, bacon, onion, celery and carrots in a large saucepan over medium-high heat until browned and crisp, about 10 minutes.
2. 2 Add broth; simmer until evaporated, scraping browned bits from bottom of pan.
3. 3 Stir in tomatoes and milk. Simmer over medium-low heat until sauce is thickened, about 15 minutes. Serve over pasta.

By Contadina

Ingredients

• ✓ white wine
• butter
• olive oil
• mushroom
• garlic
• salt
• black pepper
• heavy cream
• chicken broth
• parmesan cheese
• thyme

Instructions

1. 1 Heat butter and oil in a skillet over medium heat until butter is melted; add mushrooms and cook until golden brown, 4 to 5 minutes. Stir in garlic, salt, and pepper; cook until garlic is fragrant, about 1 minute. Pour white wine into the pan and simmer until wine is mostly evaporated, scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute.
2. 2 Stir in cream, chicken broth, and cheese; reduce heat to medium-low, and cook, stirring occasionally, until cheese has melted and sauce has thickened but doesn't boil, about 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

By Michele

Ingredients

• ✓ white wine
• tomato
• tomato paste
• parsley
• garlic
• oregano
• salt
• black pepper
• olive oil
• onion

Instructions

1. 1 Place tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper in a food processor; blend until smooth.
2. 2 Heat oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 2 minutes.
3. 3 Stir in blended tomato sauce and white wine.
4. 4 Simmer, stirring occasionally, until sauce has thickened, about 30 minutes.

By Jackie M

Ingredients

• ✓ white wine
• peanut oil
• vegetable oil
• onion
• garlic
• mushroom
• water
• chicken bouillon
• basil
• salt
• pepper
• cornstarch

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in mushrooms, 1/2 cup water, wine, bouillon cube, basil, salt, and pepper; bring to a boil.
2. 2 Reduce the heat and simmer, uncovered and stirring occasionally, for 10 minutes. Mix remaining 1/4 cup water and cornstarch together in a small bowl; stir into mushroom mixture and cook until thickened, about 5 minutes.

By LINDAAL

Ingredients

• ✓ white wine
• butter
• red onion
• garlic
• thyme
• salt
• black pepper
• chicken broth
• milk
• chicken bouillon
• water
• all-purpose flour

Instructions

1. 1 Melt butter in a saucepan over medium-high heat; add red onion. Sauté until translucent, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Season with thyme, salt, and black pepper.
2. 2 Pour wine into the saucepan; simmer until wine has reduced, about 3 minutes. Pour in chicken broth, milk, and bouillon; stir. Reduce heat to low, cover the saucepan, and simmer until flavors meld, about 1 hour.
3. 3 Combine water and flour in a bowl until thoroughly blended. Slowly stir flour mixture into gravy while continuously stirring. Simmer until thickened, 15 to 30 minutes more.

By Alycia Sanders

Ingredients

• ✓ white wine
• olive oil
• onion
• garlic
• allspice
• clove
• cayenne pepper
• tomato juice
• tomato paste
• sugar
• oregano
• salt
• pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Saute onions and garlic until lightly browned. Season with allspice, cloves and cayenne. Stir in wine, and cook until liquid is reduced. Add tomato juice, tomato paste and sugar. Season with oregano, salt and pepper; bring to a boil. Reduce heat, and simmer 90 minutes, or until thickened.

By Cass

Ingredients

• ✓ white wine
• turkey wing
• onion
• celery
• carrot
• garlic
• chicken broth
• water
• thyme
• butter
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place turkey wings, onions, celery, carrots, and garlic into a roasting pan, and roast until turkey wings turn a deep golden brown color, about 1 hour and 15 minutes. Transfer cooked wings and vegetables to a large pot. Place the roasting pan over two stove burners on medium-high heat, then pour white wine into the roasting pan. Scrape off and dissolve any browned flavor bits from the bottom of the pan into the white wine; heat and scrape the roasting pan until the drippings and wine have reduced to about 1/2 cup. Pour the wine mixture into the saucepan with the turkey wings.
3. 3 Pour chicken broth and water into the pot, and season with thyme. Push turkey wings down into the liquid; bring the mixture to a boil, reduce heat to low, and simmer for 45 minutes. Skim off any foam that collects on top. Pour the broth mixture through a colander into a large bowl; pick meat from the wings, if desired, to add to gravy, or discard the spent wings and vegetables. Allow the gravy base to stand for several minutes for the fat to collect into a layer on top, and skim as much fat as possible. Transfer the skimmed fat into a saucepan. There should be at least 1/2 cup of turkey fat; add butter to make this amount if necessary.
4. 4 Whisk flour into turkey fat over medium heat until the flour mixture becomes smooth and golden brown. Gradually whisk in the broth until the gravy comes to a boil and thickens. Season to taste with salt and pepper. Allow the gravy to cool, then refrigerate or freeze. Reheat almost to boiling to serve.

By johnjacoby

Ingredients

• ✓ white wine
• vegetable oil
• onion
• green pepper
• ground beef
• bacon
• mushroom
• tomato sauce
• tomato paste
• garlic powder
• oregano
• sugar
• salt
• pepper

Instructions

1. 1 In a skillet over medium heat, cook onion and bell pepper in oil until transparent. Add beef to onions and peppers; cook until brown. Set aside.
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve drippings and crumble bacon. Combine drippings and crumbled bacon with the beef mixture.
3. 3 Add mushrooms, tomato sauce, tomato paste, garlic powder and oregano. Pour in wine while stirring. Stir in sugar, then salt and pepper. Cook until hot.

By LANGSTON28

Ingredients

• ✓ white wine
• turkey neck
• giblet
• chicken broth
• onion
• carrot
• celery leaf
• garlic
• bay leaf
• turkey drippings
• all-purpose flour
• butter
• salt
• black pepper

Instructions

1. 1 Cut turkey neck in half. Set liver aside.
2. 2 Combine neck, giblets, broth, onions, carrots, wine, celery, garlic, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add liver and simmer for 30 minutes more.
3. 3 Mix flour and butter together to form a thick paste.
4. 4 Remove and discard neck and giblets. Strain broth, pressing vegetables to extract liquid. Discard vegetables. Add turkey drippings. Add flour mixture gradually and stir until smooth. Bring to a boil and cook until desired thickness is reached, 7 to 10 minutes. Season with salt and pepper.

By Tikeren

Ingredients

• ✓ white wine
• tarragon leaves
• shallot
• black peppercorn
• white wine vinegar
• water
• tarragon
• caper
• butter
• egg yolk
• tarragon vinegar
• butter
• caper-tarragon compound butter
• salt
• cayenne pepper
• black pepper

Instructions

1. 1 Place 1 cup of tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine-mesh strainer, pressing tarragon mixture to extract as much liquid as possible.
2. 2 To make the compound butter: Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle for about 1 minute. Add 1 tablespoon of cold butter. Mash and pound with a pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill.
3. 3 To make the Béarnaise sauce: Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.

By John Mitzewich

Ingredients

• ✓ white wine
• black pepper
• salt
• thyme
• basil
• oregano
• saffron
• paprika
• red pepper flake
• orange
• clam juice
• bay leaf
• chicken bouillon granules
• water
• tomato
• garlic
• carrot
• green bell pepper
• onion
• celery
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Stir in celery, onion, bell pepper, carrot, and garlic; cook and stir until vegetables are tender, about 10 minutes.
2. 2 Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
3. 3 Stir in clam juice and white wine. Season with orange zest, red pepper flakes, smoked paprika, saffron, oregano, basil, and thyme.
4. 4 Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.

By NancySacTown

Ingredients

• ✓ white wine
• cornstarch
• peanut oil
• green onion
• scallop
• clam juice
• salt
• cayenne pepper
• ginger
• water chestnut

Instructions

1. 1 In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
2. 2 In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
3. 3 Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
4. 4 Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.
5. 5 Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.

By CHRISTYJ

Ingredients

• ✓ white wine
• hoisin sauce
• cranberry sauce
• soy sauce
• honey
• red food coloring
• garlic salt
• five-spice powder
• pork sparerib
• water

Instructions

1. 1 In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place water in the bottom of a large roasting pan. Arrange ribs on the pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes or until it has an internal temperature of 160 degrees F (70 degrees C).

By JRIVIERA77

Ingredients

• ✓ white wine
• soy sauce
• sesame oil
• cornstarch
• water
• chicken breast
• hot chile paste
• brown sugar
• white vinegar
• water chestnut
• peanut
• green onion
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 ½ teaspoons cornstarch in a large glass bowl until smooth. Add chicken pieces and toss to coat. Cover the dish and refrigerate for 30 minutes.
3. 3 Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, and 1 tablespoon sesame oil in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.
4. 4 Transfer water chestnut sauce mixture to a medium skillet. Heat slowly over medium heat until aromatic.
5. 5 Meanwhile, transfer chicken from marinade into a large skillet; cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.
6. 6 Combine water chestnut mixture and cooked chicken together in one skillet. Adjust heat and simmer until sauce thickens and coats chicken, 1 to 2 minutes.

By Arlena

Ingredients

• ✓ white wine
• vegetable oil
• mushroom
• snow pea
• water chestnut
• bok choy
• salt
• black pepper
• vegetable oil
• garlic
• ginger root
• chicken breast
• white sugar
• chicken broth
• cornstarch
• water

Instructions

1. 1 Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
2. 2 Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.

By Bao Le

Ingredients

• ✓ white wine
• vegetable oil
• bok choy
• chinese cabbage
• water chestnut
• onion
• pea pod
• carrot
• broccoli
• vegetable oil
• beef round steak
• ginger
• soy sauce
• sugar
• cornstarch
• water
• brown rice

Instructions

1. 1 Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
2. 2 Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
3. 3 Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
4. 4 In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.

By Kitchenista Jane

Ingredients

• ✓ white wine
• ✓ white wine
• ✓ white wine
• moo shu pancake
• sesame oil
• soy sauce
• hoisin sauce
• egg
• sesame oil
• vegetable oil
• black pepper
• white sugar
• cornstarch
• soy sauce
• napa cabbage
• ginger
• garlic
• green onion
• shiitake mushroom
• pork tenderloin
• cornstarch
• sesame oil
• soy sauce

Instructions

1. 1 Gather the ingredients.
2. 2 Place 2 tablespoons of soy sauce, 2 tablespoons of white wine, 1 teaspoon of sesame oil, and 2 teaspoons of cornstarch in a non-reactive bowl; stir until smooth. Stir pork into marinade until thoroughly coated; refrigerate for 30 minutes to an hour.
3. 3 Meanwhile, pour hot water over mushrooms in a bowl; set aside to soften for 15 to 20 minutes. Drain mushrooms; pat dry, remove any hard stem pieces, and finely chop. Combine mushrooms, green onions, garlic, and ginger in a bowl; set aside.
4. 4 Remove outer leaves from napa cabbage; tear green leafy portions from the central stalks of the leaves. Slice stalks into thin 1-inch pieces. Finely chop green leafy portions, and set aside the sliced stems and chopped leaves in separate bowls.
5. 5 Combine 3 tablespoons of soy sauce, 3 tablespoons of white wine, 1/2 teaspoon of cornstarch, sugar, and ground black pepper in a small bowl; set aside.
6. 6 Heat vegetable oil and 1 teaspoon of sesame oil in a wok over medium-high heat. Add marinated pork; cook and stir until cooked through and edges have begun to brown, about 5 minutes. Transfer pork to a bowl.
7. 7 Pour beaten eggs into the hot wok, adding more vegetable oil if necessary; cook and stir until eggs are scrambled, firm, and well-broken up, about 2 minutes. Stir in mushroom mixture; cook and stir 1 to 2 minutes. Add napa cabbage stem pieces; cook and stir until hot but still crunchy, about 1 minute. Add chopped cabbage leaves and 2 tablespoons of white wine; cook and stir until hot, about 1 minute. Add cooked pork and reserved cornstarch mixture. Stir everything together until slightly thickened and hot, about 2 minutes.
8. 8 Mix hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl until thoroughly combined.
9. 9 To serve, spread about 1 tablespoon of hoisin mixture on each pancake, top with about 1/2 cup of the pork mixture, roll, and serve.

By Lindsay

Ingredients

• ✓ white wine
• club soda

Instructions

1. 1 Pour wine into glasses, and top off with club soda. Serve immediately.

By ANNARK

Ingredients

• ✓ white wine
• amberjack fillet
• mayonnaise
• seafood seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour wine into a glass baking dish. Arrange amberjack fillets on top. Coat with a very thin layer of mayonnaise. Sprinkle seafood seasoning over mayonnaise coating.
3. 3 Bake in the preheated oven until amberjack flakes easily with a fork, 20 to 30 minutes.

By Robin