Yellow Onion (1)
Fresh Ginger (1 Tbsp)
Garlic (1 Tbsp)
Soy Sauce (1/4 cup)
Rice Vinegar (2 Tbsp)
Toasted Sesame Oil (2 Tbsp)
Maple Syrup (1/4 cup)
Hot Sauce (2 Tbsp)
Water (1/4 cup)
into the Instant Pot, and mix to combine.
Portobello Mushrooms (1 lb)
and toss to coat and allow to sit for around 15 minutes. Close the pressure valve and cook at high pressure for 20 minutes.
When the timer goes off, let the pressure release naturally for 10 mins. Then release the remaining pressure by opening the pressure value. Remove the lid.
Press the sauté button, and add
Corn Starch (1 Tbsp)
mix with 2 tablespoon of water. Cook until onions are translucent and sauce thickens, about 5 minutes.
Sesame Seeds (1 Tbsp)
Slice 1/4 inch off of each end of a
Limes (to taste)
and cut it in half, lengthwise. Set one of the halves cut side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
To serve, place a few spoonfuls of rice in
Butter Lettuce (1 head)
, add a few spoonfuls of mushrooms and top with
Vegan Kimchi (to taste)
, sesame seeds, green onion and serve with a Lime Wedge. Enjoy!