Vegetable meatballs simmered in a spicy and tangy soya-ginger-garlic based sauce served over fried rice or noodles
Close Instant Pot with pressure valve to sealing. Cook on Manual (Hi) for 4 minutes followed by Quick Release. Open the lid and set the Instant Pot to saute mode. Add soy sauce, chili vinegar and sugar. Add arrowroot (or corn) slurry.
Mix well and cook until the sauce comes to a gentle boil. Add more red chili flakes for spicier taste. Garnish with cilantro and scallions.