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Post by gale w on Jul 28, 2016 0:17:15 GMT
I'm making some refried beans in the IP right now. I hope it works because it seems like a fast way to get healthier refried beans and I can adjust to my preferred level of mashing them.I came across this last night on the FB IP page. Maybe everyone knows this, but I did not so I'll share just in case. (I'll admit that I'm a dive right in kind of person and rarely read instructions until after I already know how to use something) Sauté function – use the Sauté button to sauté in the pressure cooking pot with the lid off. You can also press Sauté and the Adjust button once (more) for browning. Press Sauté and the Adjust button twice (less) to simmer. Is there a recipe for the refried beans?
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Post by ToniW on Jul 28, 2016 0:51:30 GMT
Thank you imsirius. So would I still leave it at 9 minutes?
How do I tag a person?
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moodyblue
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Post by moodyblue on Jul 28, 2016 0:55:24 GMT
I did more baby back ribs in the pressure cooker, finished off under the broiler. My husband called them "excellent."
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IAmUnoriginal
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Jun 25, 2014 23:27:45 GMT
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Post by IAmUnoriginal on Jul 28, 2016 2:19:00 GMT
I saw a post on Facebook for a super easy IP meal that I knew DH would love. It was ridiculously easy, but tasted great.
Frozen Italian meatballs (pre-cooked) - 16-24 Frozen cheese tortellini - 19 oz Jar of favorite spaghetti sauce
Defrost the meatballs in the microwave quick or pull them out to thaw in fridge earlier in the day. Set the pot to saute, put in a splash of olive oil and meatballs, stir frequently to warm meatballs. Stop stirring. Add 3/4 to 1 cup water. Stop stirring.
Dump tortellini over meatballs. Do not stir.
Dump sauce over tortellini. Do not stir.
Set IP for manual, high pressure for 1 minute, let NR for 1 minute and then QR. Stir and enjoy.
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Post by crimsoncat05 on Jul 28, 2016 2:19:21 GMT
Thank you imsirius. So would I still leave it at 9 minutes?
How do I tag a person?
hover over their username (because some of them are different, as you know) and type the @ symbol in front of their username-- that will tag then in the post. ex: for you, I would type @ momonline (without the space in between) and your member name "ToniW" will show up linked in the message. ToniW
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Post by peajays on Jul 28, 2016 3:47:33 GMT
Wahoo! I just successfully made my first batch of yogurt! It set up perfectly, I added a bit of vanilla after the boil and I just now got it into mason jars to cool overnight. I might try one plain, and drain the other just to see the overall difference in texture. So for $3 and 1/4 cup of starter I have 2 lg jars of yogurt.
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lindas
Pearl Clutcher
Posts: 4,160
Jun 26, 2014 5:46:37 GMT
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Post by lindas on Jul 28, 2016 5:00:49 GMT
I'm ashamed to admit I haven't used mine yet but I did find a good use for the tongs. I was using my Dutch oven and DH kinda freaked out about me using a balled up towel to hang on to the handle to keep it form sliding around on the stove. Pulled the tongs out and used it to grab the side of the pot, worked like a charm.
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Post by ToniW on Jul 28, 2016 5:50:49 GMT
crimsoncat05
I was testing. It's the same way for WeChat, too. Now I know. Thanks!!
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imsirius
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Post by imsirius on Jul 28, 2016 13:57:42 GMT
Toni, sorry, I was out last night and just seeing this now.
I did my chicken NPR for ten minutes and it was fall of the bone tender. But that was quarters.
NPR will not cook anything further from what I've read. The keep warm doesn't kick in until the temp reaches 140.
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imsirius
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Post by imsirius on Jul 28, 2016 14:03:59 GMT
I'm doing chicken legs tonight. Going to put Canadian Club whiskey bbq sauce. I think I will only put a quarter cup of water this time. See if it gets a thicker sauce. I will broil when done.
Thinking I only need 10 minutes for legs...what are thoughts?
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Post by Sorrel on Jul 28, 2016 15:23:30 GMT
I'm enjoying this thread even though I am basically vegetarian and it seems like mostly meat recipes in here. I am not a cook at all and I was intimidated to try my pot. But yesterday I gave it a shot and made a mushroom risotto in it. I could not believe how quickly the mushrooms reduced and softened in the pot! I was so skeptical that this would come out but it was amazing! Looking forward to trying a vegetarian curry recipe next.
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Post by monklady123 on Jul 28, 2016 17:10:47 GMT
I'm enjoying this thread even though I am basically vegetarian and it seems like mostly meat recipes in here. I am not a cook at all and I was intimidated to try my pot. But yesterday I gave it a shot and made a mushroom risotto in it. I could not believe how quickly the mushrooms reduced and softened in the pot! I was so skeptical that this would come out but it was amazing! Looking forward to trying a vegetarian curry recipe next. Yes, a lot of them do have meat because it's SO fast to cook tougher cuts of meat in the pressure cooker. But there are lots of blogs out there that are for vegetarian pressure cooker recipes, because I've seen them during my searching. I'll assume you eat beans, unless you're allergic or something... well beans are wonderful in the pressure cooker! And you do not have to soak them overnight despite what you might see. If Elaine doesn't see this and come in first (I know she's out of town) I'll find and type up her black bean recipe. It was SO good, and amazingly fast. I forget the time but I'm sure it was under one hour. For a whole pot of seasoned black beans from dried, start to finish less than an hour! omg. Just be careful when you're cooking any vegetables in the IP. Take whatever the recipe says and cook yours for less until you discover exactly how many minutes you need to get them to how you like them. I've had some major fails because I believed the recipe and/or photo that accompanied the recipe. Vegetables very quickly turn to mush. Unless you're making mashed potatoes/sweet potatoes/etc. Then you won't believe how easy it is and will wonder why it took you so long to discover the IP so you could stop boiling large pots of water on your stove. lolol
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Post by Sorrel on Jul 28, 2016 18:02:33 GMT
I'm enjoying this thread even though I am basically vegetarian and it seems like mostly meat recipes in here. I am not a cook at all and I was intimidated to try my pot. But yesterday I gave it a shot and made a mushroom risotto in it. I could not believe how quickly the mushrooms reduced and softened in the pot! I was so skeptical that this would come out but it was amazing! Looking forward to trying a vegetarian curry recipe next. Yes, a lot of them do have meat because it's SO fast to cook tougher cuts of meat in the pressure cooker. But there are lots of blogs out there that are for vegetarian pressure cooker recipes, because I've seen them during my searching. I'll assume you eat beans, unless you're allergic or something... well beans are wonderful in the pressure cooker! And you do not have to soak them overnight despite what you might see. If Elaine doesn't see this and come in first (I know she's out of town) I'll find and type up her black bean recipe. It was SO good, and amazingly fast. I forget the time but I'm sure it was under one hour. For a whole pot of seasoned black beans from dried, start to finish less than an hour! omg. Just be careful when you're cooking any vegetables in the IP. Take whatever the recipe says and cook yours for less until you discover exactly how many minutes you need to get them to how you like them. I've had some major fails because I believed the recipe and/or photo that accompanied the recipe. Vegetables very quickly turn to mush. Unless you're making mashed potatoes/sweet potatoes/etc. Then you won't believe how easy it is and will wonder why it took you so long to discover the IP so you could stop boiling large pots of water on your stove. lolol Haha! Thanks for the suggestions. I really want to try beans. Tonight I wanted to make a vegetarian chili with macaroni but I can't find a good pressure recipe without meat and I don't know when to add the canned chili beans!
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moodyblue
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Posts: 6,179
Location: Western Illinois
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Jun 26, 2014 21:07:23 GMT
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Post by moodyblue on Jul 28, 2016 20:39:29 GMT
Yes, a lot of them do have meat because it's SO fast to cook tougher cuts of meat in the pressure cooker. But there are lots of blogs out there that are for vegetarian pressure cooker recipes, because I've seen them during my searching. I'll assume you eat beans, unless you're allergic or something... well beans are wonderful in the pressure cooker! And you do not have to soak them overnight despite what you might see. If Elaine doesn't see this and come in first (I know she's out of town) I'll find and type up her black bean recipe. It was SO good, and amazingly fast. I forget the time but I'm sure it was under one hour. For a whole pot of seasoned black beans from dried, start to finish less than an hour! omg. Just be careful when you're cooking any vegetables in the IP. Take whatever the recipe says and cook yours for less until you discover exactly how many minutes you need to get them to how you like them. I've had some major fails because I believed the recipe and/or photo that accompanied the recipe. Vegetables very quickly turn to mush. Unless you're making mashed potatoes/sweet potatoes/etc. Then you won't believe how easy it is and will wonder why it took you so long to discover the IP so you could stop boiling large pots of water on your stove. lolol Haha! Thanks for the suggestions. I really want to try beans. Tonight I wanted to make a vegetarian chili with macaroni but I can't find a good pressure recipe without meat and I don't know when to add the canned chili beans! The Facebook group has tons of recipes and links to recipes. If you haven't checked it out, you might want to see if you can find what you are looking for there.
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Post by monklady123 on Jul 28, 2016 22:19:12 GMT
Dinner. eta: The verdict was "omg Mom, this is delicious!" and "wow, this tastes just like Chinese takeout!" Not entirely sure that last one is a compliment, lol...but I suppose it is. -- What I love about this recipe is that the beef comes out melt-in-your-mouth tender, unlike when I would try to stir fry. Have I mentioned yet how much I love this pressure cooker??
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MsKnit
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Post by MsKnit on Jul 28, 2016 22:39:45 GMT
What kind of steaming basket is she using? Really, potato salad in the pressure cooker. Who knew? Not me.
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Post by monklady123 on Jul 28, 2016 22:44:39 GMT
What kind of steaming basket is she using? Really, potato salad in the pressure cooker. Who knew? Not me. I think it looks like one of those telescoping ones...not sure how to describe it, I'll find a link in a sec. The kind that sort of fold up on themselves. That's what I used (except mine doesn't have that handle in the middle) and it worked fine, but the problem is getting it out. It's nicely nestled in the IP pot but when you pick it up using the loop thingy in the middle it opens up wider and potatoes fall off the edges. I know there's another steamer basket that people use. It comes with handles that can be snapped off. I haven't gotten that one mostly because I hate the idea of buying something new and then "breaking" it. Off to find the links... This is the one I think she's usingThis is the one that people break off the handles
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imsirius
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Posts: 7,661
Location: Floating in the black veil.
Jul 12, 2014 19:59:28 GMT
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Post by imsirius on Jul 28, 2016 23:35:00 GMT
Dinner. eta: The verdict was "omg Mom, this is delicious!" and "wow, this tastes just like Chinese takeout!" Not entirely sure that last one is a compliment, lol...but I suppose it is. -- What I love about this recipe is that the beef comes out melt-in-your-mouth tender, unlike when I would try to stir fry. Have I mentioned yet how much I love this pressure cooker?? What cut of beef did you use? DH insists I can only use flank steak.
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Post by Sorrel on Jul 28, 2016 23:41:46 GMT
Haha! Thanks for the suggestions. I really want to try beans. Tonight I wanted to make a vegetarian chili with macaroni but I can't find a good pressure recipe without meat and I don't know when to add the canned chili beans! The Facebook group has tons of recipes and links to recipes. If you haven't checked it out, you might want to see if you can find what you are looking for there. Thanks, I will! Save
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Post by crimsoncat05 on Jul 28, 2016 23:50:46 GMT
Sorrel, you could also check out this youtube channel: Simple Daily Recipes. Her tagline is: 'where plant-based cooking comes with corny laughs and the puns are intentional.' I haven't watched very many of her cooking videos yet but I did stumble onto this one, which I thought was pretty funny (and true!!): Stages of an Instant Pot Obsession
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Post by keknj on Jul 29, 2016 0:04:15 GMT
I made Chicken Adobo in mine for dinner tonight and it was really good. I used chicken thighs and crisped them up in the broiler while I cooked down the sauce a bit.
This one will be added to the rotation!
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Post by Sorrel on Jul 29, 2016 1:15:15 GMT
Sorrel , you could also check out this youtube channel: Simple Daily Recipes. Her tagline is: 'where plant-based cooking comes with corny laughs and the puns are intentional.' I haven't watched very many of her cooking videos yet but I did stumble onto this one, which I thought was pretty funny (and true!!): Stages of an Instant Pot Obsession Thanks! This is great! Save
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Post by monklady123 on Jul 29, 2016 2:32:53 GMT
Dinner. eta: The verdict was "omg Mom, this is delicious!" and "wow, this tastes just like Chinese takeout!" Not entirely sure that last one is a compliment, lol...but I suppose it is. -- What I love about this recipe is that the beef comes out melt-in-your-mouth tender, unlike when I would try to stir fry. Have I mentioned yet how much I love this pressure cooker?? What cut of beef did you use? DH insists I can only use flank steak. The recipe calls for "boneless beef chuck roast" so that's what I bought, since I don't know one type from another.
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imsirius
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Posts: 7,661
Location: Floating in the black veil.
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Post by imsirius on Jul 29, 2016 2:54:38 GMT
What cut of beef did you use? DH insists I can only use flank steak. The recipe calls for "boneless beef chuck roast" so that's what I bought, since I don't know one type from another. Thank you.
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marianne
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Not my circus, not my monkeys. . . My monkeys fly!
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Jun 25, 2014 21:08:26 GMT
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Post by marianne on Jul 29, 2016 5:13:20 GMT
monklady123 - that beef and broccoli looks delicious - I'm not finding a recipe on this thread... is there one??
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Post by monklady123 on Jul 29, 2016 11:28:07 GMT
monklady123 - that beef and broccoli looks delicious - I'm not finding a recipe on this thread... is there one?? Here it is. Beef and Broccoli recipe
I did a couple things differently. I used her tip of browning the whole piece of meat before slicing. I'm not sure what that does -- the browning, I mean -- but I did it that way. If you slice it first and then brown, the entire piece will be browned vs. slicing it afterwards. I don't know enough about cooking to know what browning does. lol For the broccoli I decided to cook it in the pot so it would soak up the sauce. But I was afraid of broccoli mush. So I cooked the meat first, opened the pot, put the broccoli in (after I'd put the thickener in) and just set the lid back on. I hoped it might steam in there. But maybe I didn't leave it on long enough because that didn't work. So I sealed the lid and set it for 0 minutes. However it seemed to be taking too long to come to pressure and I got scared, lol. So I turned it off, took off the lid and stirred the broccoli around and set the lid back on again (but not sealed). Eventually it cooked in there and it was perfect, still with a little "bite" to it but not hard to chew. Also, sauteeing the onions and garlic in the beginning was a bit of a problem because it seems to me that the saute function is too hot. Again, I don't know enough about cooking to know why we need to do that. Maybe one of the better chefs in this thread can explain that. But my onions started to stick to the bottom so I just stopped and added everything else. I think next time I won't even bother trying to saute, I'll just dump everything in. The easier the better, in my opinion.
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Post by ghislaine on Jul 29, 2016 13:53:31 GMT
So with all the chicken broth I made the other day I tried out a risotto because my kids love rice! I used this recipe as a kind of guide: www.hippressurecooking.com/pressure-cooker-risotto-in-7-minutes/ but did my own thing using teriyaki meatballs and using some soy sauce as part of the liquid. The meatballs turned out too spicy for 3 out of 4 of us so i need to not buy those again! Last night I made a broccoli cheese soup. I started with onion and coconut oil then realized the broccoli in the fridge looked moldy! I floundered for a while until I remembered I had more in the garden. It wasn't really enough but I had to make something for dinner! LOL Thank goodness soup is really forgiving!
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Post by peajays on Jul 29, 2016 14:30:05 GMT
monklady123 - that beef and broccoli looks delicious - I'm not finding a recipe on this thread... is there one?? Here it is. Beef and Broccoli recipe
I did a couple things differently. I used her tip of browning the whole piece of meat before slicing. I'm not sure what that does -- the browning, I mean -- but I did it that way. If you slice it first and then brown, the entire piece will be browned vs. slicing it afterwards. I don't know enough about cooking to know what browning does. lol For the broccoli I decided to cook it in the pot so it would soak up the sauce. But I was afraid of broccoli mush. So I cooked the meat first, opened the pot, put the broccoli in (after I'd put the thickener in) and just set the lid back on. I hoped it might steam in there. But maybe I didn't leave it on long enough because that didn't work. So I sealed the lid and set it for 0 minutes. However it seemed to be taking too long to come to pressure and I got scared, lol. So I turned it off, took off the lid and stirred the broccoli around and set the lid back on again (but not sealed). Eventually it cooked in there and it was perfect, still with a little "bite" to it but not hard to chew. Also, sauteeing the onions and garlic in the beginning was a bit of a problem because it seems to me that the saute function is too hot. Again, I don't know enough about cooking to know why we need to do that. Maybe one of the better chefs in this thread can explain that. But my onions started to stick to the bottom so I just stopped and added everything else. I think next time I won't even bother trying to saute, I'll just dump everything in. The easier the better, in my opinion. Sautéing will enhance flavours to your food. And you can lower the temp of the sauté by pressing the adjust button right away and it will toggle between low med and high. I also think the tip of sautéing the whole piece of meat is more for ease and getting the whole surface browned
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Post by elaine on Jul 29, 2016 14:46:37 GMT
monklady123 - that beef and broccoli looks delicious - I'm not finding a recipe on this thread... is there one?? Here it is. Beef and Broccoli recipe
I did a couple things differently. I used her tip of browning the whole piece of meat before slicing. I'm not sure what that does -- the browning, I mean -- but I did it that way. If you slice it first and then brown, the entire piece will be browned vs. slicing it afterwards. I don't know enough about cooking to know what browning does. lol For the broccoli I decided to cook it in the pot so it would soak up the sauce. But I was afraid of broccoli mush. So I cooked the meat first, opened the pot, put the broccoli in (after I'd put the thickener in) and just set the lid back on. I hoped it might steam in there. But maybe I didn't leave it on long enough because that didn't work. So I sealed the lid and set it for 0 minutes. However it seemed to be taking too long to come to pressure and I got scared, lol. So I turned it off, took off the lid and stirred the broccoli around and set the lid back on again (but not sealed). Eventually it cooked in there and it was perfect, still with a little "bite" to it but not hard to chew. Also, sauteeing the onions and garlic in the beginning was a bit of a problem because it seems to me that the saute function is too hot. Again, I don't know enough about cooking to know why we need to do that. Maybe one of the better chefs in this thread can explain that. But my onions started to stick to the bottom so I just stopped and added everything else. I think next time I won't even bother trying to saute, I'll just dump everything in. The easier the better, in my opinion. You can adjust how hot the sauté function is. If it seems too hot, hit "cancel" and then press sauté again and "adjust" - it will cycle between less (low), middle (medium), and more (high). If it is on more/high, drop it to medium or low to make it cooler. And always be sure to have oil in there when you are sautéing, but I know that you know that.
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Post by monklady123 on Jul 29, 2016 15:05:43 GMT
Here it is. Beef and Broccoli recipe
I did a couple things differently. I used her tip of browning the whole piece of meat before slicing. I'm not sure what that does -- the browning, I mean -- but I did it that way. If you slice it first and then brown, the entire piece will be browned vs. slicing it afterwards. I don't know enough about cooking to know what browning does. lol For the broccoli I decided to cook it in the pot so it would soak up the sauce. But I was afraid of broccoli mush. So I cooked the meat first, opened the pot, put the broccoli in (after I'd put the thickener in) and just set the lid back on. I hoped it might steam in there. But maybe I didn't leave it on long enough because that didn't work. So I sealed the lid and set it for 0 minutes. However it seemed to be taking too long to come to pressure and I got scared, lol. So I turned it off, took off the lid and stirred the broccoli around and set the lid back on again (but not sealed). Eventually it cooked in there and it was perfect, still with a little "bite" to it but not hard to chew. Also, sauteeing the onions and garlic in the beginning was a bit of a problem because it seems to me that the saute function is too hot. Again, I don't know enough about cooking to know why we need to do that. Maybe one of the better chefs in this thread can explain that. But my onions started to stick to the bottom so I just stopped and added everything else. I think next time I won't even bother trying to saute, I'll just dump everything in. The easier the better, in my opinion. You can adjust how hot the sauté function is. If it seems too hot, hit "cancel" and then press sauté again and "adjust" - it will cycle between less (low), middle (medium), and more (high). If it is on more/high, drop it to medium or low to make it cooler. And always be sure to have oil in there when you are sautéing, but I know that you know that. Lol yes, I know that at least. Although never assume anything when it comes to my cooking skills. I'll have to go try changing the saute heat. I did remember reading somewhere here that it could be done but I couldn't figure it out in the middle of my cooking last night. As for sauteing "enhancing the flavor" -- is it really something that's noticeable in a recipe like this one? The onions are cut so small to begin with that I can't believe anyone could notice a difference in sauce flavor between sauteed and not sauteed onions. Not with all that soy sauce in there. But maybe a real chef could? lol. No one in my family though, that's for sure, so next time I won't even bother with it.
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