pressure cooker stirfried veggies
Scented with ginger, garlic and soy sauce, this Asian style recipe works equally well with most vegetables--in particular green beans, snow peas, asparagus and red peppers.
- 2 tablespoons (30 ml) sesame, olive or
- peanut oil
- 1 large clove garlic, lightly crushed and
- 1 slice of fresh ginger the size of a quarter,
- peeled 1 bunch broccoli stems trimmed, cut
- into flowerettes
- 6 tablespoons (90 ml) chicken or
- vegetable stock or water
- 2 tablespoons (30 ml) soy sauce
- Salt to taste
Heat the oil in the pressure cooker until very hot.
Add the garlic and ginger and stir fry until the garlic is golden.
Add the broccoli and stir fry until it turns a bright green.
Sprinkle with salt and transfer the broccoli with the ginger and garlic to the pressure cooker steamer basket. Pour the stock and soy sauce into the bottom of the pressure cooker.
Lower the steamer basket into the cooker.
Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method  or automatic release method  and remove the lid. Lift out the steamer basket and serve with or without some of the soy cooking liquid.