Lohan Mixed Vegetables

By: Patricia Tanumihardja

Lohan Mixed Vegetables
cuisine icon Cuisine
Chinese, Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Medium
cuisine icon Duration
15-30 min
cuisine icon Diet
Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["NOTES: White miso or shiro miso is made from soybeans that have been fermented with a large percentage of rice. The actual resulting color can range from white to light beige, and the miso has a definite sweet taste. Use more soy sauce or salt if you prefer not to use it. ","Other than Chinese cabbage, bok choy, chrysanthemum greens or other leafy Chinese greens would be great in this dish. Snow peas too! ","If you can’t find dried tofu sheets, use more firm tofu or tofu puffs. ","*HOW TO PREPARE DRIED MUSHROOMS ","Rinse then soak the mushrooms in warm water for at least 30 minutes. If you can plan ahead, soak them for 8 hours or more. When the caps are tender, pluck them out and squeeze out the excess water with your hands. Save the soaking water to use in your recipe."]
cuisine icon Keywords
15-30 min, 4-6 servings, chinese, chinese cabbage, contributed, cook 15 min, fine sea salt, firm tofu, fresh or rehydrated* black mushrooms, green onions, instant pot vegan recipe, instant pot vegetarian recipes, large carrot, lohan mixed vegetables, medium, minced garlic, modern, mushroom soaking water or water, prep 15 min, pressure cook, sauté, sesame oil, side dish, small bundle mung bean noodles cut into shorter pieces, spoons soy sauce, sugar, vegan, vegan recipes, vegetable oil, vegetarian, vegetarian recipes, white miso

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

serving icon Servings
4-6 servings
Ingredients
  • 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
Instructions
  • 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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