I have also bought the bags of cole slaw (unprepared, just veggies – in the produce section).I, personally, have bought bags of frozen Asian Stir-Fry vegetables before.Not a fan of amy of the listed veggies? No big deal! Change them out. Personally, I think the following would taste great in this recipe: You can use pretty much any meat that you want, just adjust your cooking times for it. After that, the recipe is fair game! You can change it out depending on what flavors you prefer. The one great thing about a recipe is finding out how much to use and how long to cook it. Mandoline (easiest way to chop all those veggies quickly).This traps the heat inside and makes the food cook much faster! So, a wok is much better for stir-fry, though not required. The wok is deeper than a traditional frying pan and has sloping walls as opposed to straight ones. While any pan will do, I highly recommend a Wok. If I have them on hand, I will sometimes add in some baby corn or colorful red, green, yellow, & orange bell pepper, too! Tools Needed to Make Chop Suey: Mushrooms (shitake is authentic, but any will do).If you make stir-fry recipes regularly, you will only need to get some meat and veggies at the grocery store. This looks like a ton of ingredients, but if you start breaking it down, you will find that MOST are pantry staples. It isn’t as frustrating as it sounds! I can save money, cut back some sodium, and make my own yummy copycat Chinese chicken recipe like this easy stir fry! Ingredients for This Recipe: So, while I love some General Tso Chicken with Fried Rice, I can’t run the risk of it coming into contact with shellfish. So, I always have to be super careful about where I eat and am never quite sure what ingredients are unless they are in English. Let rest 5 minutes for everything to come together.The reason I don’t go to Chinese Restaurants is actually very simple: I am allergic to seafood. Give everything a final good stir and, if you want that optional, subtle, creamy finish, stir in the Boursin or cream cheese now until melded.Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Manual or Pressure Cook for 5 minutes at high pressure.If you stir the pasta in, you run the risk of clogging the pot when it tries to come to pressure.) Just smooth it out so it's lightly submerged in the sauce. ( Why? Well, there's lots of meat in there already. Add in the crushed tomatoes, tomato sauce, broth, hot sauce (if using), seasoned salt, Italian seasoning, black pepper, dried basil and nutmeg.Do not drain any juices released - we want them in there for more flavor! It shouldn't be fully cooked at this point (that's what the pressure cooking is for). Add the ground beef and, using a mixing spoon or spatula, break it up until the meat begins to crumble and lightly brown - about 3 minutes. Add the garlic and sauté for 1 minute more. After 3 minutes of the oil heating add the onion and pepper and sauté for 3-5 minutes, until lightly softened. Add the olive oil to the Instant Pot, hit Sauté and adjust so it's on the More or High setting.If you want to make a Chili Mac, try my Chili recipe and serving it mixed in with some pre-cooked macaroni! Now whether you serve it without the creamy touch… …or with it… …it’s going to taste… …PERFECTO! But IF you want a touch of a more creamy, indulgent finish, add in a creamy herb cheese like Boursin, Alouette or even cream cheese… …and give it a final stir so it’s fully melded into the sauce. When done, it’ll look like this and the pasta will have cooked perfectly! Give it a quick stir and it will be perfection. It should look like this after smoothing. Just smooth it out so it’s lightly submerged in the sauce. If you stir the pasta in, you run the risk of clogging the pot when it tries to come to pressure. Now let’s add in some macaroni! Once it’s in the pot, DON’T STIR IT! Why? Well, there’s lots of meat in there already. Now season it up with some seasoned salt, pepper, Italian seasoning, dried basil and nutmeg… …along with some hot sauce (but only if you wish). Add in a big can of crushed tomatoes… …tomato sauce (NOT the same thing as pasta sauce)… …and beef broth. Once it’s crumbled and just lightly browned, you’re good. “Where’s the beef?!” Right here! Add some ground beef to the pot… …and break it up with a spatula or mixing spoon as it cooks. Add garlic… …and sauté another moment longer. Sauté for a few moments until lightly softened. Add some olive oil to the pot and heat it up. Take a lovely onion… …and dice it up Then, take a pepper.
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