Confetti Egg Salad
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
4 servings
|
Ingredients
Sauce Mixture:
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice wine or dry sherry
- 2 tsp brown sugar or honey
- 1 tbsp sriracha optional
Spaghetti Squash Chow Mein
- 1 small spaghetti squash about
3 lbs - 1 cup Water
- 1 tbsp oil
- 1 clove garlic minced
- 2 tsp minced fresh ginger
- 6 scallions white parts chopped, green parts cut into
1-inch pieces - 1 cup shredded carrots
- 1 red bell pepper sliced into strips
- 1 cup snow peas trimmed and halved, or sugar snap peas
- 1 cup bean sprouts optional
Ingredients
Sauce Mixture:
Spaghetti Squash Chow Mein
|
|
Instructions
- Slice the spaghetti squash in half on the “equator” and scrape out seeds.
- Pour
1 cup of water in the Instant Pot and insert the steam rack. - Arrange the two squash halves, cut side down, into the pot, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes for “al dente” squash or 10 minutes for softer squash.
- Meanwhile, mix together Sauce Mixture ingredients in a small bowl.
- When the time is up, quick-release the pressure. Carefully remove the squash halves from the pot and use a fork to scrape out the flesh to create long strands. Set aside. Remove trivet and discard water.
- Turn the pot off by selecting CANCEL, then add oil to the pot and select the SAUTE function.
- When oil gets hot, add garlic, ginger and chopped white parts of the scallions to the pot and saute 2 minutes.
- Add carrots, bell pepper and snow peas. Saute until tender, 3-5 minutes.
- Add green parts of the scallions and bean sprouts (optional) and stir. Fold in squash and sauce and toss to coat, then cook 1-2 minutes more until heated through. Serve hot.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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