Turn Classic Sauces Into a One Pot Stew or Even a Stir Fry

I played in the kitchen over the years and developed this technique of pressure cooking a sauce along with browned proteins for just a couple minutes. The sauce—as both marinade and finishing sauce—uses the pressure cooker to save time; lots of time: just minutes to cook the protein!

This happens when you brown protein right in the pot then add the sauce just before pressure cooking. The sound and fury of the sauce hitting the protein starts the transformation. I call it “roiling.” When you do it, you will know why I call it roiling. This works for almost any protein and marinade, from any world cuisine.

I have so many to share. Let’s start with the classic Cantonese dish: Moo Goo Gai Pan

I decided to use pork instead of the “Gai” [chicken] for this dish, enjoy most any protein.

Moo Goo Gai Pan

Serves 4

Serve over rice or noodles

INGREDIENTS:

• For the Pork
  • pork shoulder – 1 LB – 1/2” chunks, trimmed
  • neutral oil – 1 tsp
  • cornstarch – 2 tsp
  • baking soda – 1/4 tsp
• For the Sauce
  • toasted sesame oil – 1 tsp
  • chicken broth – 3/4 cup
  • soy sauce – 1 TBS
  • oyster sauce – 1 TBS
  • Shaoxing wine – 2 TBS [or dry sherry]
• For the Veggies Note: I prefer to use jicama instead of water chestnuts
  • garlic – 4 cloves, minced
  • scallions – 5, chopped, green portion reserved for garnish
  • mushrooms – 10 oz, enjoy any type
  • carrots – 2, sliced
  • snow peas – 1 cup, sliced
  • jicama – 1/2 cup, 1/8″ inch bite size pieces
• Garnish: sesame seeds and scallion greens
  

DIRECTIONS: Having a timer is vital to cooking with a pressure cooker

1. Prepare protein– [or chicken, tofu, mushrooms] Cut into 1/2 inch chunks, transfer to a medium-sized mixing bowl and combine with the oil, cornstarch and baking soda, mix well
2. Mix sauce– Add all ingredients for the sauce (sesame oil, chicken broth, soy sauce, oyster sauce, Shaoxing wine to a small mixing bowl. Whisk well to combine. Set aside.
3. Cook pork and mushrooms– Heat the pressure cooker and add a thin coating of neutral oil, place pork in single layer and don’t move for 2 minutes; then turn and add the mushrooms, sauté for one minute.
4. Carefully add the sauce, and bring to full pressure—cook for 2 minutes—then quick release.
5. Add the onions, garlic, and carrots then bring to pressure and cook for 30 seconds. 
6. Quick release and add the snow peas and jicama and reseal the pressure cooker, but do not bring back to pressure. Allow to sit for a couple minutes to cook the snow peas and jicama.
7. Taste for seasoning.
8. Ladle the contents onto a serving platter, top with minced scallion tops and sesame seeds