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Braised Shiitake Mushroom and Greens

150 gram dried shiitake mushrooms, rehydrated, soaking water reserved
Broccoli, cut into florets
20 gram ginger slices

2 Tbsp oyster sauce
2 tsp soy sauce
1/2 tsp salt
2 tsp sugar
1/2 tsp white pepper
2-3 cups mushroom soaking water, strained of dirt

Cornstarch slurry to thicken

  1. Prepare mushrooms by cutting stems, cut in half if large.
  2. Sautee ginger in oil until fragrant and golden. Add mushrooms and sautee.
  3. Add mushroom liquid and sauce ingredients, except cornstarch slurry. Instantpot high pressure 20 minutes, then release.
  4. Simmer and add cornstarch slurry until thickened. Arrange greens in a circle and pour mushroom braise into the middle and serve.
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Nian Gao with Red Bean

Makes 2 7″ nian gao in Instantpot. Use a 7″ bowl or cake pan.

9oz red bean, soaked 6-8 hours
Add red beans and water that generously covers red beans to Instantpot. Pressure cook 15 minutes. Check if the beans are still intact, but burst when squeezed. Drain and cool.

Bowl 1 – Add brown sugar (4.8 oz) and boiling water (3.6 oz), stir until the sugar has dissolved.
Bowl 2 – Add glutinous rice flour (4.8 oz), regular rice flour (1.2 oz), coconut milk (1.25 tbsp) (optional), olive oil (0.6 tbsp)

Combine bowls 1 and 2, and stir until there are no white clumps of flour remaining. The mix should be creamy and smooth, so you may need to add splashes of water if it’s not there. Mix in half of red bean. Stir and then let batter rest 5-10 minutes.

Cut a piece of parchment paper to size of the bottom of Instantpot cake pan. Spray pan with spray, then add paper, then spray paper. Pour batter in.

Add 1.5 cup water, steam rack, then cake. Set to high pressure 20 mins. Instant release. Use chopstick to poke middle to see if it’s done. If not, add 0-1 minutes. Cool on plate, then let set in fridge overnight.

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Tofu broccoli stir fry

Sauce
1/4 cup vegetable stock
2 tablespoons Shaoxing wine
1 tablespoon hoisin sauce
2 teaspoons dark soy sauce
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1/2 tablespoon cornstarch

Stir-fry ingredients
1 large head of broccoli, cauliflower or similar hearty vegetable
1 tablespoon ginger, minced
2 cloves garlic, minced
1 block of tofu, baked or fried, cut in 1/2 inch pieces

Cook broccoli in skillet until just tender. Add garlic and ginger until fragrant. Add tofu and stir until hot. Add sauce, boil until sauce thickens.

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Chinese braised beef stew – Instantpot

3 pounds beef stew meat, cut into 1½- to 2-inch pieces
7 slices ginger
5 cloves
3 pieces star anise
3 bay leaves
1 cup Shaoxing wine
3 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1-1.5 cups water
1 tablespoon sugar
2-3 pounds daikon radish, carrots, potatoes, peeled and cut into 1½- to 2-inch pieces

Parboil beef in water for 1 minute. Remove scum.

Sautee aromatics until fragrant. Sautee beef unto browned. Add liquid ingredients and sugar.

High pressure cook 20-25 minutes if using well marbled chuck roast, 30-35 minutes if using rougher less marbled beef. Remove beef when tender, set aside.

Add vegetables and high pressure cook 5 minutes, or simmer until tender.

Optionally, add corn starch slurry to thicken sauce.

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Faux pho broth

1/2 onion diced
2 in ginger, sliced
Half a cinnamon stick
2 teaspoons coriander seed
2 star anise
5 cloves
2 tablespoons fish sauce
1 tablespoon sugar
5 cups broth

Instantpot 10 minutes.

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Lamb stew (instantpot)

2 tablespoons olive oil, butter or ghee
1 ½ –1 ¾ pounds lamb stew meat ( shoulder, leg or shank) cut onto 1 ½  inch cubes
1 onion, diced
4–6 garlic cloves, rough chopped
1 teaspoon of each: salt, pepper, cumin, coriander, turmeric, cinnamon, and cumin seeds ( seeds are optional, add another teaspoon ground cumin if no seeds)
½ teaspoon chili flakes 
2 tablespoons tomato paste
¼ cup apple cider vinegar (or red wine vinegar)
2 tablespoons honey or brown sugar
1  1/4 cups chicken stock or broth
1 x 15 ounce can kidney beans, rinsed and drained — or use dried beans and pressure cook them yourself (use bean broth for stock, if so)
¼ cup raisins or  dried apricots (chopped)
Serve with cooked quinoa, couscous or basmati rice

Turn the Instant Pot on and set it to the Sauté function. Add some oil, sear lamb cubes on 2 sides until lightly browned. Remove.

Add some oil, saute the onions for 3-4 minutes until fragrant. Add garlic, salt and all the spices and saute for 2-4 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, and raisins and stir until combined. Add lamb.

Cover and set the Instant Pot (or pressure cooker)  to  pressure cook setting for 30 minutes on normal/high. Naturally release. Check on lamb meat – if it is tender, continue to next step. If not tender enough, pressure cook for 5-20 more minutes (depends how tender you want it).

Add beans while stew is still hot, stir in. Note that it will thicken a bit as it sits.

Make it in the morning, let the flavors meld all day for better flavor. Reheat before eating.

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Overnight oats

1 cup milk, yogurt or mix
1/2 cup quick oats
1 Tbsp chia seeds

Mix together well, store overnight in a bowl.

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Soy maple glaze

For brussels sprouts or other veggies.

¼ cup pure maple syrup
1½ Tbsp. unsalted butter
1 Tbsp. heavy cream
1 Tbsp. soy sauce
2 tsp. sriracha

Cook ¼ cup pure maple syrup in a medium saucepan over medium heat until bubbling aggressively, about 3 minutes. Carefully whisk in 1½ Tbsp. unsalted butter, then add 1 Tbsp. heavy cream, 1 Tbsp. soy sauce, and 2 tsp. sriracha and cook, whisking constantly, until caramel sauce is bubbling and thick enough to coat a spoon, about 1 minute. Pour into a bowl and let cool slightly. Drizzle over roasted veggies.

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Creamy dijon mustard dill sauce

Sauce for lamb or other items.

3/4 cup heavy cream
2 tbsp Dijon mustard
2 tbsp honey
1 tbsp finely chopped dill

In a small non-stick skillet or saucepan over medium heat, add the cream, mustard and honey. Whisk gently to mix and simmer for 5 minutes. Remove from heat, add the dill, stir and transfer to a serving dish.