Ingredients
Ingredients 1½ cups corn kernels 1 tablespoon oil 4 cloves garlic finely chopped ½ inch ginger minced or finely chopped 1 green chili finely chopped ½ cup celery finely chopped ½ cup spring onions finely chopped ½ cup carrots finely chopped ½ cup green beans finely chopped 2 cups vegetable stock 2 cups water 1 tablespoon vinegar ½ teaspoon soy sauce ½ teaspoon chili sauce ½ teaspoon pepper powder Salt to taste
Ingredients continued To make corn paste ½ cup corn kernels ¼ cup water To make cornstarch slurry 1 tablespoon corn starch ¼ cup water
To make the corn paste, Blend together ½ cup corn kernels and ¼ cup water into a smooth paste. Set it aside
Set the Instant Pot in saute mode and add oil. Once it heats, add onion, celery, ginger, garlic, and spring onion. Saute for one minute
Add corn kernels, carrot, beans, and corn paste
Add vegetable stock and water. Mix well. Set the Instant Pot to pressure cook mode for 3 minutes. Do a natural release of pressure for 10 minutes, then do a quick release
Put the Instant Pot back to saute mode. Add the corn slurry, vinegar, soy sauce, chili sauce, salt, and pepper. Mix well and let the IP be in saute mode for 3 minutes
Serve hot