Name: Kung Pao Delicata Squash With a Warm Watercress, Mushroom and Bulgur Wheat Salad
Prep time: 10 min
Cook time: 21 min
Yield: 4 Servings
Cuisine: Asian
Ingredients: canola oil (as needed); 3 tbsp garlic (minced); 2 tbsp Ginger (minced); 8 pieces red Thai chiles (dried); 2 tbsp Sambal oelek; 290 g tamari; 120 ml rice vinegar; 2 tbsp brown sugar; kosher salt (as needed); 2 pieces shallot (large sliced); 225 g Button mushroom (sliced); black pepper (as needed, freshly cracked); 720 ml vegetable stock; 1 tbsp fresh thyme (minced); 325 g bulgur wheat; 1 piece scallion (sliced); juice or zest of 1 lemon; 115 g Watercress; 3 pieces Delicata squash (halved and deseeded); 3 tbsp Water; 2 tbsp cornstarch

Kung Pao Delicata Squash With a Warm Watercress, Mushroom and Bulgur Wheat Salad

By :Ming Tsai

Kung Pao Delicata Squash With a Warm Watercress, Mushroom and Bulgur Wheat Salad

Course

Dinner, Lunch

Cuisine

Asian

Difficulty

Medium

Browse Category

Dinner, Lunch

Duration

30-60 min

Diet	Vegetarian

Cooking Technique

Instant Pot, Instant Pot Duo Crisp, instant pot pressure cooker, Instant Pot Pro Plus, Pressure Cook

Main Ingredient

Mushrooms, Spices, Squash

Keyword

mushroom, spicy, squash, vegetarian recipes

Home Category

Dinner, lunch

Prep Time

10 Minutes

Cook Time

21 Minutes

Servings

4 Servings

Ingredients

canola oil as needed
3 tbsp garlic minced
2 tbsp Ginger minced
8 pieces red Thai chiles dried
2 tbsp Sambal oelek
290 g tamari
120 ml rice vinegar
2 tbsp brown sugar
kosher salt as needed
2 pieces shallot large sliced
225 g Button mushroom sliced
black pepper as needed, freshly cracked
720 ml vegetable stock
1 tbsp fresh thyme minced
325 g bulgur wheat
1 piece scallion sliced
juice or zest of 1 lemon
115 g Watercress
3 pieces Delicata squash halved and deseeded
3 tbsp Water
2 tbsp cornstarch

Course

Dinner, Lunch

Cuisine

Asian

Difficulty

Medium

Browse Category

Dinner, Lunch

Duration

30-60 min

Diet	Vegetarian

Cooking Technique

Instant Pot, Instant Pot Duo Crisp, instant pot pressure cooker, Instant Pot Pro Plus, Pressure Cook

Main Ingredient

Mushrooms, Spices, Squash

Keyword

mushroom, spicy, squash, vegetarian recipes

Home Category

Dinner, lunch

Prep Time

10 Minutes

Cook Time

21 Minutes

Servings

4 Servings

Ingredients

canola oil as needed
3 tbsp garlic minced
2 tbsp Ginger minced
8 pieces red Thai chiles dried
2 tbsp Sambal oelek
290 g tamari
120 ml rice vinegar
2 tbsp brown sugar
kosher salt as needed
2 pieces shallot large sliced
225 g Button mushroom sliced
black pepper as needed, freshly cracked
720 ml vegetable stock
1 tbsp fresh thyme minced
325 g bulgur wheat
1 piece scallion sliced
juice or zest of 1 lemon
115 g Watercress
3 pieces Delicata squash halved and deseeded
3 tbsp Water
2 tbsp cornstarch

Instructions

Make the Kung Pao sauce.
Coat the pot lightly with grapeseed or canola oil on high heat in sauté mode.
Add the garlic and ginger and sauté for 1 minute .
Add the red Thai chiles and sambal oelek.
Season with freshly ground black pepper and kosher salt.
Meanwhile, mix the tamari, naturally-brewed rice vinegar, and sugar so the sugar dissolves.
Add to the pot
Mix the cornstarch and water to make a slurry.
Bring the pot to a simmer and whisk in half the slurry to thicken.
Add more slurry as needed until the desired thickness is reached.
Check for flavour and transfer the Kung Pao sauce to a bowl.
Coat the pot with oil.
Sauté the shallots and mushrooms, seasoning with salt and freshly cracked black pepper.
Add the stock, thyme, and bulgur.
Serve with delicata squash and Kung Pao sauce on top.
Close and lock the lid and turn the steam release handle to seal it.
Pressure cook on high for 10 minutes .
Once completed, remove the squash and stir in the watercress, lemon juice, and lemon zest to the bulgur so the greens wilt—season with salt and pepper to taste.
Plate the bulgur on a platter, and top with squash.
Drizzle with the extra Kung Pao sauce and enjoy!