Whenever we hear Chinese food, we always think of something fast, easy and delicious. No wonder it’s often the “take-out” of choice by many. In spite of “quick and easy” reputation, most home cooks are still hesitant to make Chinese dishes at home. That’s why my dear friend Sharon Wong decided to write her very first book called Chinese Instant Pot Cookbook.
(For full disclosure, I received a signed copy of her book. Also, this post contains affiliate links.)
If her name seems to ring a bell, Sharon is the woman behind the NutFree Wok, a website where she shares time tested allergy aware Asian recipes and her experiences as a food allergy mom. She was also a guest in season 2 of Getting Candid with Rochie Live. So far, that episode holds the record for being the longest one in my channel.
In the cookbook, Sharon shared 60 of her favorite delicious recipes and made them super easy because you guessed it, she used an Instant Pot. Really, why order take out when you can make it in minutes?
Honestly, I (still) don’t own an Instant Pot. I always wanted to have one but every time it’s on sale (yup! I’m a Frugalista after all), I am not fast enough to score one. Maybe, I’ll be lucky next time. (fingers crossed)
Anyway, Sharon and her publishers are generous enough to give you my beloved readers a glimpse of what’s inside her cookbook. I have personally tried this Bok Choy, Pork and Vermicelli Soup (using the old fashioned way) and the result was amazing. In fact, it tastes way better than what I have tried in restaurants here in NJ or NYC.
For those who are managing food allergies or have food restrictions, Sharon thought of you too. Many of the recipes are gluten free and even has tips for a vegetarian/vegan option. She even has soy-free dishes.
***Excerpt from Chinese Instant Pot Cookbook by Sharon Wong, published by Rockridge Press. Copyright 2022 by Callisto Media, Inc. All rights reserved. ****
- 1 bundle mung bean rice vermicelli
- 8 oz baby bok choy
- 4 oz lean pork thinly sliced or julienned
- 1 tsp rice wine
- 1/4 tsp salt
- ground white pepper
- 1 tsp cornstarch
- 1 tsp neutral oil
- 1 1/2 inch piece fresh ginger, thinly sliced
- 4 cups Chicken Stock with Ginger (page 32) or Chicken and Pork Stock (page 33)
- 2 carrots, cut into 1/4 inch rounds
- 2 tablespoons chopped scallions, white and green parts
- In a medium bowl, soak the mung bean vermicelli in cold water for 5 minutes. Drain and use scissors to cut the vermicelli in half. Set aside.
- If the baby bok choy are 2 to 3 inches long, halve them lengthwise. Otherwise chop them crosswise into 1-inch pieces. Set aside.
- In a small bowl, mix the pork, wine, salt and 1/4 tsp of pepper. Add the cornstarch and mix again. Set aside.
- On the Instant Pot, select Saute to preheat the pot. Once hot, pour in the oil and add the ginger. Stir-fry for 1 minute until fragrant. Add the pork mixture and stir-fry for about 2 minutes until no longer pink.
- Pour in the stock to deglaze the pot, scraping up any browned bits from the bottom. Add the carrots, bok choy and vermicelli.
- Lock the lid. Program to pressure cook for 1 minute on high pressure.
- When the timer sounds, let the pressure release naturally for 5 minutes, then quickly release the remaining pressure.
- Serve with a sprinkle of scallion and a pinch of pepper.