Georgian, wine
Comments 4

Beef Mushroom Stir-fry / Georgian Wine Saperavi

Here is the most versatile and no-fail recipe for you, which you are going to appreciate. This goes with any type of carbohydrate you choose. It’s a genetic stir-fry that can be made with any vegetables and proteins you have in the fridge, beef, chicken, shrimps or tuna. I often make this when I don’t have time or don’t want to use my creativity and energy.

The basic flavour is based on Korean Bulgogi (you surely know this world-famous dish by now :)), which I’ve once mentioned in this post. The reason Bulgogi is so popular is that it is full of umami – soy sauce and sweetness. Soy sauce, just like wine and cheese, is the art of yeast. When I was a little girl, my favourite dish was an egg fried rice with soy sauce and sesame, which was one of the most popular breakfast menus. It is oriental scrambled eggs. Eggs on Bread vs Eggs on Rice. Additionally, I would eat the fried rice with toasted seaweed. Hmm..yum! My mouth is watering right now. It is like Japanese Egg Maki Sushi roll, in a way. Anyway, I love the combination of egg, soy sauce and seaweed.


I made this as a ready-to-serve dish for busy me and kitchen-shy boys who can think of nothing but yogurt as a base for a meal.

Ingredients: 300g minced beef, 2 garlic cloves, 1 onion,  mushrooms, capsicum

For seasoning: 2 TBS soy sauce, 1 tsp sea salt, cracked black pepper, 1 tsp ground or fresh ginger, 1 TBS pear puree or pomegranate syrup or simply sugar, 1/2 tsp fish sauce (optional), chili flakes(optional)

The essential part of the dish is the fruit-driven sweetness. So I strongly suggest using fruit sources whether it be fresh pears,  puree or any fruit syrup or molasses. My favourite choices are pomegranate syrup or grape molasses but this time I used the home-made white mulberry molasses from last year.


Another crucial ingredient is ginger. The dried ginger picese you see in the photo are so convenient for culinary use. Otherwise, I freeze a whole ginger and grate it when needed.

It takes 10 mins to cook and keeps for 5 days in the fridge. You can eat it through the week, served on pasta  noodles, Asian noodles, rice, mashed potatoes, even simply on bread or wrap it in pita bread. The choice of vegetables can vary from carrot, spring onion, peas, mushrooms, capsicum, etc.


By the third day of eating the same dish, you might get tired of it – highly unlikely because it is darn tasty – but anyway if you do or want to stretch it a bit more, then add chopped tomatoes and it will become a unique Bolognese sauce! With that, you can further make lasagna or mousakka or what not. Does this sound interesting or disgusting? I know most of us are tired, trying to make money, but don’t forget that we make money to be happy and healthy. What is the point of eating take-aways, frozen or microwavable food because you have no time and energy to cook? When you eat these unnatural foods, you will feel miserable no matter how much money you make.


You can condemn me for saying that but that is what I live by and I will for the rest of my life *full stop*
Ah, if you are going to eat this with rice, try adding scrambled eggs and indulge in the full flavours of Asia. Are eggs umami, too? Why do people love eggs? My favourite lunch is eggs on buttered toast with old cheddar cheese and cracked pepper. Yum!

My Life Through Food and Wine.


For wine, the first wine I bought after I got back from France is this: Georgian Wine Saperavi 2007  

While browsing through the usual wine shelves in my local supermarket for a daily bottle, I saw a couple of foreign bottles which I hadn’t seen before, one from Kosovo and the other from Georgia. As I had heard so much about Georgian wine, I didn’t have to think hard; I hate standing in front of the wine shelves, trying to pick a bottle.

The wine was quite surprising indeed; very different style – 4f. This super floral, foresty, fruity and feminine wine with a bite was a new gem of good value. I loved the deep ruby colour, pleasantly high acidity and nice tannin, the tannin that comes not from oak ageing but from grape skin. Without the distraction of oak aromas, it was full of raspberry, red cherry and some blackberry, displaying a bit of spices like vanilla and clove. It had a long long finish, which I loved it about. It is definitely a wine for food and, to help people who are not familiar with this unusual local grape variety, I can say it is something between Gamay and old Pinor Noir; that’s the overall impression I got in the mouth from this wine. It is certainly a wine of cool climate; no prune or tobacco that kind of heavy tastes. To verify it, I quickly searched for Saperavi and found this useful post by Talk-A-Vino. So I was right about the unique tannin. 🙂

Tasting this wine brought my memory back to my childhood. My dad used to make table wine with very primitive methods so the wine had nothing but the concentrated aroma of fermented grape juice and grape skin. I love wines that spark certain memories and talks; sometimes that seems to affect the impression and pleasure of wines.

I will definitely buy this wine again, for one, to prove my first impression right, and for two, because it is a good value for everyday wine.

Looking for the recipe? Scroll back up. It is hidden in the post 🙂


  1. talkavino says

    Thanks or the mention, appreciate it! The wine in your picture seems to be Kindzmarauli, which is is typically semi-sweet red wine made out of Saperavi – your description, however, doesn’t suggest that it was a semi-sweet wine 🙂

    Quality of the Georgian wines dramatically improved over the past 5-6 years, there are quite a few very enjoyable wines coming out of Georgia, both whites and reds. Cheers!


    • That is strange indeed….The Saperavi was 13.5% dry wine with medium tannin. After your comment, I checked the label and searched on the net for the bottle. Strangely, I can’t find any information except one page in Russian, which is the exact bottle I drank. Hmm…I should buy it again to confirm 🙂


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