Elaine Marriott: Instant pot eggroll in a bowl (recipe)

Creating food, cooking and sharing recipes is a passion of mine. I get a lot of joy feeding my people! My husband and I have been trying to eat healthy and incorporate more fresh ingredients and mostly whole foods into our diet.

This is opposed to processed food and packaged food. It is kind of amazing how much more delicious natural fresh food tastes when you take away packages and processed food. Eating mostly whole foods will result in losing your taste for the artificially-added ingredients.

Eating whole foods will hone your taste buds as well to appreciate the bright, full flavors that we’ve been missing. One of the recipes I discovered is a real crowd pleaser, I’ve not met anyone who hasn’t liked it.

Eggroll in a bowl is just what it sounds like, the actual “filling” for an eggroll. It is served in a bowl without the eggroll wrapper, no frying done in this recipe. This recipe is simple, unique and flavorful with a family-meal feel. I hope you enjoy it as much as we do!

Ingredients

1 tablespoon avocado or coconut oil

1.5 pounds of ground beef, turkey or pork

3 teaspoons ginger, fresh or minced

2-3 cloves minced garlic

1/3 cup coconut amino or soy sauce

1/3 cup beef or chicken broth

¼ cup rice vinegar (I like “seasoned” rice vinegar)

1 tablespoon sesame oil

1 tablespoon hot sauce (or to taste)

4 cups shredded cabbage

2 cups shredded carrots

1 red, yellow or green pepper, diced (optional)

1 can diced water chestnuts

3 diced green onions

¼ cup chopped fresh cilantro

Diced cashews or peanuts

Directions

Four cups riced cauliflower, warm this in a skillet over medium heat, with a bit of water and either a pat of butter or a bit of oil. It takes about 10-15 min until the “rice” is cooked and dry.

Set the instant pot on sauté, heat the oil, add the meat and begin to brown. In about 3-4 minutes add the ginger and garlic. Cook till meat is no longer pink. In a bowl, mix the sauce ingredients together. Coconut amino, (or soy sauce) broth, rice vinegar, hot sauce and sesame oil. Pour on top of the meat and deglaze the pan.

Place three cups of cabbage and one cup carrots on top of the meat. Secure lid. Select manual and put on high pressure for 3 min. Once cooking is complete, release the steam. Stir in remaining cabbage and carrots (it adds a bit of crunch).

Put in a serving bowl and top with fresh cilantro, nuts and the green onions. To stream-line this recipe you can omit whatever you do not like or substitute something else. You can use shredded coleslaw mix to save time shredding cabbage and carrots.

I like to mix the meat, by using part ground beef and part ground pork. But any combo you prefer will work! Be creative, have fun with cooking and creating delicious meals. This recipe can also be prepared in a large skillet on the stove top or in a wok.

It would be more like a stir-fry. Lastly, if you prefer you can steam some rice instead of the cauliflower. Do what you like, make it your dish by making the changes that are better for you and your people!