Stir frying is a Chinese cooking technique where the ingredients are fried in very hot oil while being stirred into a wok.
Before you can pair, you must define the dominant flavor.
Riesling Spätlese (Germany)
Off-Dry Pinot Gris (France)
Gewürztraminer (France)
Rosé d'Anjou (France)
White Zinfandel (USA)
Lambrusco (Italy)
Moscato d'Asti (Italy)
Sauvignon Blanc (New Zealand)
Grüner Veltliner (Austria)
Roero Arneis (Italy)
Torrontés (Argentina)
Rueda / Verdejo (Spain)
Lugana (Italy)
Champagne (France)
Prosecco (Italy)
Cava (Spain)
Sekt (Germany)
Sparkling (World)
Fruity Rosé (World)
Spicy or Sweet and Sour dishes pair best with wines with some residual sugar.
Riesling Spätlese is often the preferred choice, because it has both sugar to handle spices, and acidity to handle the other flavors.
An Off-Dry Rosé, or an Off-Dry Sparkling will also do the job.
What about an Off-Dry Sparkling Rosé!!!
Vegetable dishes can crash with red wine. They pair best with green and herbal whites.
Sauvignon Blanc is known to match Asian food, especially those from New Zealand. But there are many other interesting white wines in the same category.