More and more I’m appreciating the beauty of using my pressure cooker. A little sauté time and one minute under pressure and bang we were ready to eat. In fact, it took less time than making the sweet and sour sauce and that took just five minutes.
I kept half the cabbage slaw to add after pressure to give a little extra crunch to the mixture.
We do love egg rolls but that we could enjoy these minus the extra calories of the deep fried wrappers was a bonus. A scoop of steamed rice, a drizzle of tangy sauce and we were ready to dig in.
…and dig in we did…twice.
- 1 lb of ground meat (turkey, chicken, pork or beef) - I used chicken for this
- 1 tbsp sesame oil
- 2 tbsp cooking oil - I used grape seed oil
- 2 tbsp grated fresh ginger
- 2 tbsp grated garlic cloves
- 1 celery stock chopped
- 2 green onions, chopped
- 1 can water chestnuts, drained and chopped
- 1 package of cabbage slaw, divided
- 10 tbsp Bragg soya aminos (I used this instead of soya sauce to reduce the sodium)
- ½ tsp Chinese five spice
- ½ tsp ground pepper
- 6 extra large raw shirmp, peeled, deveined and chopped
- ½ cup sugar
- 5 tbsp ketchup or tomato paste
- ½ cup rice wine vinegar
- 1 tbsp Bragg soya aminos or your fave soya sauce
- ½ teaspoon garlic powder
- Lettuce leaves and cooked rice for serving
- In small saucepan, stir together tomato paste, sugar and garlic powder.
- Simmer for about five minutes until the sauce is reduced and slightly thickened.
- Set aside while you cook the rest.
- In pressure cooker pan heat oil using 'brown' mode and sauté ginger and garlic for a minute or two.
- Add ground meat and cook unitl no longer pink, breaking up the chunks.
- Turn off cooker and add celery, onion, chestnuts and half the cabbage slaw.
- Stir in soya sauce, spice and pepper.
- Set the pressure cooker on high for 1 minute.
- When done, carefully release pressure.
- Mix in the rest of the cabbage slaw and shrimp.
- The heat from the mixture will cook the chopped shirmp.
- Serve mixture over a bed of lettuce leaves with a side of rice.
- Drizzle with sweet and sour sauce.
Thanks to This Old Gal for the inspiration