https://www.copymethat.com/r/gc4FmONZv/eggroll-in-a-bowl/
21783196
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gc4FmONZv
2024-03-28 11:45:36
Eggroll in a bowl
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 red onion, chopped
- 1 pound ground turkey
- 1⁄2 teaspoon fine sea salt
- 1⁄3 cup soy sauce or tamari
- 3 carrots, peeled and shredded
- 3 celery stalks, chopped
- 1 small head cabbage, shredded (about 1 ½ lbs)
- 1 teaspoon toasted sesame oil
- Freshly ground black pepper
- Sesame seeds and chopped
- green onions, tender white
- and green parts only, for
- garnish
Steps
- 1. Press Sauté and add the olive oil, onion, turkey, and salt to the Instant
- Pot. Sauté until the turkey is browned and cooked through, breaking
- it up with a wooden spoon as you stir, about 8 minutes. Press Cancel
- to stop the cooking cycle.
- 2. Add the soy sauce, carrots, and celery and stir. Add the cabbage on
- top without stirring. (The cabbage may nearly fill the pot, but it will
- reduce significantly in size while cooking.) Secure the lid and move
- the steam release valve to Sealing. Select Manual/Pressure Cook to
- cook on high pressure for 0 minutes (see page 21). When the cooking
- cycle is complete, immediately move the steam release valve to Venting
- to quickly release the steam pressure (so you don’t overcook the
- vegetables).
- 3. When the floating valve drops, remove the lid and stir together the
- vegetables and meat to make sure everything is coated in the soy
- sauce. Stir in the sesame oil and a few grinds of pepper to taste. Taste
- and adjust the seasonings as needed.
- 4. Use tongs to transfer the eggroll filling to bowls. Garnish with the sesame seeds and green onions and serve warm. Store leftovers in an
- airtight container in the fridge for up to 4 days.
- MAKE IT VEGAN Swap 1 pound sliced cremini mushrooms for the
- ground turkey, sautéing for only 5 minutes in step 1.
- MAKE IT GLUTEN-FREE Use tamari instead of soy sauce.