Serves 2, prep time 10 minutes, cooking time 8minutes
2 tsp of oil
5cm piece of ginger cut into thin strips
1 cup of vegetable stock
1 cup of coconut milk
A pinch of salt
1 tsp yellow bean paste
1 tbsp of soy sauce
1 yellow pepper sliced
150g of oyster mushrooms
8 asparagus spears sliced
8 mini sweetcorns halved
350g large king prawns
Sliced red chillis deseeded
Using the sauté function, heat the oil until hot, add the garlic, ginger and stir for one minute.
Next, add the vegetable stock, coconut milk, yellow bean paste and soy sauce, season, stir and simmer for two minutes.
Finally, add the remainder of the ingredients to the pot, place the lid and close the valve, set the timer to 8 minutes on high pressure.
When the programme is complete, release the pressure.
Serve topped with red chilli, bean sprouts, coriander sprigs, along with some steamed rice.