Lohan Mixed Vegetables


Lohan Mixed Vegetables
cuisine icon Difficulty
cuisine icon Duration
cuisine icon Cooking Technique

prep icon Prep Time
15 min
cook icon Cook Time
15 min

serving icon Servings
4-6 servings
  • 1 tbsp vegetable oil
  • 3 tbsp minced Garlic
  • 3 green onions
  • 2 tbsp white miso
  • 1 large carrot
  • 4 oz fresh or rehydrated* black mushrooms
  • 8 oz Chinese cabbage
  • 8 oz Firm tofu
  • 2 oz spoons soy sauce
  • 1 tsp sugar
  • 1/2 tsp fine sea salt
  • 1 small bundle mung bean noodles cut into shorter pieces
  • 1 cup mushroom soaking water or water
  • 1 tsp sesame oil
  • Select SAUTÉ and set to MEDIUM/NORMAL. Add the vegetable oil. When the pot is hot, add the garlic and the white portions of the green onions. Stir and cook until fragrant, 30 seconds. Add the miso paste and stir and cook for 30 seconds. Add the carrot, cabbage and mushrooms, stirring between each addition. Stir and cook for 1 minute. Press CANCEL.
  • Add the soy sauce, sugar and mush-room water. Stir to mix, scraping the bottom of the pot to remove any cooked-on bits and avoid the BURN warning.
  • Add the tofu skin and mung bean noodles and mix everything together. Make sure the noodles are covered. Lock the lid. Select PRESSURE COOK/MANUAL and set the pressure to HIGH for 2 minutes. Make sure the steam release valve is sealed. Once pressurized (8 to 10 minutes), the cook cycle will start. When the timer beeps, manually release the pressure. When the float valve drops, press CANCEL and open the lid.
  • Add the sesame oil and remaining green onions. Stir for 1 to 2 minutes until the sauce reduces a little. There should be some sauce left, and it will thicken on standing. Serve immediately with steamed rice.
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