My kids are quite the food critics and will often voice their opinions in a constructive way (this is good but too spicy, I don't like this together with that) but not this time. I made a new instant pot recipe which I could barely get them to taste and paired it with potstickers which they've loved in the past but also would barely taste this time around. Sigh.
I, however, was a big fan. I like cooked cabbage, I like egg rolls, and I've wanted to try a "deconstructed egg roll" recipe for awhile. It was quick, nutritious, and tasty. I made some plain chicken potstickers for the girls but the Trader Joe's Chicken Cilantro Wontons for me. This would be a good low-carb side dish with the previous short rib recipe, with grilled fish, or even with sashimi. If you use a GF soy sauce and teriyaki sauce, it would be gluten free.
Deconstructed Egg Roll (in an instant pot) makes 6 cups
from You Brew My Tea blog
4 cups shredded cabbage
2 cups shredded carrots
2 cups bean sprouts (I used fresh but you could use 1 can, drained and rinsed)
1/2 cup broth (chicken or vegetable)
2 tsp sesame oil
1/4 low sodium soy sauce
1/4 cup Teriyaki sauce
2 tsp minced garlic
1/4 tsp. ground ginger
salt and pepper to taste after cooking
In a bowl, mix the broth, sesame oil, soy sauce, teriyaki, ginger and garlic.
Pour broth in the bottom of your instant pot. Pour in cabbage, carrots, and bean sprouts. Cover with the sauce mixture and stir it all together. Set to manual / pressure cook and cook for 7 minutes. Do a quick release and remove lid. Stir well and taste. Add salt and pepper if desired.
1SP / half cup