I thought it would be a good, crunchy substitute for chow mein but decided to keep the recipe a little more budget-friendly. ![]() So good! I had considered baking some Cappello's fettuccine noodles the same way I had baked their lasagna sheets when I made cinnamon chips. The version I ate growing up (mom's version) was typically beef stew meat with soy sauce, ginger, Chinese spices, canned "fancy Chinese vegetables", and canned baby corn served over white rice and topped with crunchy chow mein noodles. This chop suey recipe is a spin-off of my mom's recipe which was a spin-off of my grandma Gail's recipe which was a spin off of a 1950's Betty Crocker recipe. I'm really enjoying recreating all these family recipes. Cauliflower rice can be cooked in a bit of fat using the sauté function. I don't currently have any recipes posted for Instant Pot rice but you can quickly type in the type of rice you're using into Instant Pot Recipes Finder to find cooking instructions for that particular rice (as well as practically any recipe you can think of). This recipe is served over rice and if you prefer, you can cook the rice ahead of time in the Instant Pot since it also works as a rice cooker. The other plus is that you can sear the meats and sauté or steam veggies in the same pot. The meats always turn out just as tender as a slow cooker would make them. However, being able to pressure cook the same cuts of meat for only an hour while I'm off doing other things around the house really appeals to me. ![]() ![]() I may work an eight hour day but I'm typically out of the house closer to 10 ½ hours, often more, because of lunch and commuting. I'm uncomfortable leaving any appliance turned on while I'm not home and most slow cooker recipes take eight hours at the most. My go-to cooking methods with the Instant Pot are sautéing and pressure cooking. The funny thing is, I almost never use it as a slow cooker. Since the Instant Pot had a stainless steel insert and was multi-function, I decided to get that with the intention mostly using it as a slow cooker. I had read about how most slow cookers leach some lead into food and wanted to buy something with either a glass or stainless steel insert. I bought my Instant Pot on Amazon a few years ago when I was shopping for slow cookers. Eat immediately.I should have started posting Instant Pot recipes a long time ago but I didn't realize people even knew what an Instant Pot was, let alone that they were crazy over them. Continue tossing everything together for 1-2 minutes, or until hot and glossy. Stir the soy and mirin mixture again and pour it into the pan. Tip the meat and vegetables back into the pan and stir-fry everything together, tossing all the ingredients for 1-2 minutes, or until they’re evenly mixed and piping hot. Stir-fry the noodles for 2-3 minutes, or until some are beginning to turn crisp and golden-brown. Pour the remaining oil into the pan and add the noodles. ![]() Add the ginger, garlic, spring onions, peas and water chestnuts and stir-fry for 2 minutes until softened but not soggy. Add another 1tbsp of the oil and stir-fry the pepper and carrot for 2 minutes. Transfer it to a plate and put the pan back on the heat. Add the pork and stir-fry over a high heat for 2 minutes or until nicely browned. Heat 1tbsp of the oil in a wok or a large nonstick frying pan. Mix the sugar and cornflour in a bowl and gradually stir in the soy sauce, mirin (or sherry) and 100ml (3½fl oz) water, then set aside. Drain and rinse them in a sieve under running water until cold, then toss with 1tbsp of the vegetable oil and set aside. Bring the water back to the boil and cook the noodles for 3-4 minutes, or according to the packet instructions, until tender. Add the egg noodles and separate the strands with a wooden spoon. Put it in a bowl and toss it with the five-spice powder, ½tsp of salt and plenty of pepper, then set aside.īring a saucepan of water to the boil. Cut the pork in half lengthways and then into thin slices. Using a sharp knife, carefully trim the excess fat and sinew from the pork.
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