Ingredients
2tbspsoy sauce
2tbsprice wine
1tbspoyster sauce
¼cupwater
2tbspneutral cooking oil,such as avocado oil
½small red onion,or 2 shallots, diced
2garlic cloves,minced
1fresh ginger,(1-inch), peeled, minced
2medium zucchini,diced small
1lbground chicken,or turkey
8ozwater chestnuts,(1 can), sliced, drained, chopped
½tspsalt
8whole butter lettuce leaves
2green onions,sliced thinly
¼cupunsalted peanuts,roasted, chopped coarsely
½cupcilantro,chopped
Preparation
Combine the soy sauce, rice wine, oyster sauce, and water for sauce in a small bowl. Set aside.
Select the “Sauté” function on the electric pressure cooker and heat the oil. Sauté the onion, garlic, and ginger for about 2 minutes, just long enough to take the raw bite out of the garlic.
Add the zucchini, ground meat, water chestnuts, and ½ teaspoon of salt. Use a wooden spoon or spatula to break up the meat and sauté for 3 minutes.
Add the liquid and seal the pot. Stir in the soy sauce, oyster sauce, rice wine, and water. Quickly close the pot and lock the lid into position.
“Cancel” the “Sauté” program on the pressure cooker, then select the “Manual” setting and set the cooking time to 10 minutes at High pressure. Make sure the pressure release valve is set to “Sealing.”
When the cooking program has ended, either perform a quick release by moving the pressure release valve to “Venting”, or just letting the pressure release on its own.
To serve, use a slotted spoon scoop out some of the chicken mixture, and place into the lettuce cups.
Top each cup with some of the green onions, chopped peanuts, and cilantro.
Serve right away, and enjoy!
