Lakin/Thompson Recipes

Ingredients

1. 8 oz bean sprouts
2. 1 small can water chestnuts (8 oz)
3. 1 small can bamboo shoots (8oz)
4. 1.5 cups chicken stock
5. 2 tbsp cup soy sauce
6. 8 mushrooms chopped
7. 2 lb pork steak ( trimmed /chopped into chunks)
8. 2 stalks celery (chopped)
9. 1 onion (chopped)
10. 1 red bell pepper (chopped)
11. 2 tbsp canola oil or butter
12. 1 tsp garlic powder
13. 2 tablespoon cornstarch
14. Add black pepper  and soy sauce to taste
15. Optional: add red pepper flakes or hot sauce if you like it hotter.

 

Preparation

1. Heat the butter/oil in a large saute pan or in the Insta-Pot on saute . Add pork chunks and brown on all sides. If using a saute pan transfer meat to Insta-Pot.
2. Add the onion,red pepper, mushroom and celery. Saute until onions translucent. Transfer to Insta-Pot.
3. Add the water chestnuts, bamboo shoots, chicken stock, and bean sprouts to the Insta-Pot.
4. Set timer to 10 minutes on pressure cook (it will take some time to heat pot).
5. After it has cooked for 10 minutes let rest for 5 minutes then vent.
6. Set Insta-Pot to saute and add corn starch. Stir until thickened.
7. Add pepper to taste
8. Serve over chow main noodles or rice.

Notes

"Serve with chow main noodle and rice"