Speedy Chop Suey (Pressure Cooker)
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. This is written for a 11-12 psi (80 kpa) pressure cooker which are common in Asia, and for those in the US with a 13-15 psi (100 kpa) cooker, the time stated below will still apply. Follow all safety precautions for your model pressure cooker.
Equipment
- Pressure Cooker
Ingredients
- 500 grams pork, or beef, cut into ½ inch cubes, (1 lb)
- 2 tablespoons butter
- 1 cup celery, sliced
- 1 cup onion, sliced
- 1 cup water
- ½ teaspoon salt
- 1⅓ cups mushrooms, sautéed or canned
- ¼ cup light soy sauce
- 3 tablespoons cornstarch
- 2½ cups bean sprouts
- hot cooked rice, for serving
Instructions
- In a pressure cooker, melt the butter, when hot, brown the pork.
- Add the celery, onions, water, salt and dash of pepper. Seal lid and place on high heat to make the jiggler shake, reduce heat to low or medium low, to keep the jiggler moving, then set your timer for 5 minutes. After 5 minutes, remove from heat and allow to cool naturally.
- When zero pressure remains inside pressure cooker, remove the lid. Stir in the mushrooms with their liquid.
- In a bowl, mix together the soy sauce and cornstarch, slowly stir into the pork mixture. Cook and stir constantly until thickened.
- Stir in beans sprouts. Cook until sprouts are just wilted.
- Serve over hot rice, enjoy.
Notes
Low cost per serving.
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