#simplecookingtips

This easy stir-fry vegetables recipe is a quick and healthy dinner option that's bursting with flavor. It's the perfect way to enjoy restaurant-style stir fry at home!

Ingredients: 2 cups mixed vegetables bell peppers, broccoli, carrots, snap peas. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 1/4 cup soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sugar. 1/2 teaspoon sesame oil. 1/4 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste.

Instructions: Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, and stir-fry for 30 seconds until fragrant. Add the mixed vegetables and stir-fry for about 3-5 minutes until they start to become tender but still crisp. In a small bowl, mix together soy sauce, oyster sauce, sugar, sesame oil, and red pepper flakes. Pour the sauce mixture over the vegetables and stir-fry for an additional 2-3 minutes until the vegetables are coated and the sauce thickens slightly. Season with salt and pepper to taste. Remove from heat and serve hot. Optionally, garnish with sesame seeds and green onions. Enjoy your homemade takeout-style stir fry!

Prep Time: 10 minutes

Cook Time: 10 minutes

A quick and easy way to use an electric pressure cooker to cook a frozen roast. The dish turns out tasty and tender with little work.

Ingredients: 1 frozen roast beef, pork, or lamb. 1 cup beef or vegetable broth. 1 onion, diced. 3 cloves garlic, minced. 2 carrots, sliced. 2 potatoes, diced. 1 tablespoon olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 teaspoon dried thyme. 1 teaspoon paprika.

Instructions: Heat olive oil in the electric pressure cooker using the saut function. Sear the frozen roast on all sides until browned. Remove the roast and set aside. Add diced onion and minced garlic to the cooker, saut until softened. Pour in the broth and scrape the bottom to deglaze, ensuring no bits are stuck. Place the seared roast back into the pressure cooker. Add sliced carrots, diced potatoes, salt, black pepper, thyme, and paprika. Close and lock the lid, ensuring the pressure release valve is sealed. Cook on high pressure for 90 minutes for a 3-pound roast adjust time for different sizes. Allow natural pressure release for 10 minutes, then quick release any remaining pressure. Open the lid, and check the roast for tenderness. If needed, cook for additional time. Slice the roast and serve with vegetables. Enjoy!

Prep Time: 15 minutes

Cook Time: 90 minutes