In the inner pot of the Ninja Foodi Pressure Cooker & Air Crisper or in a large skillet on the stove, add the toasted sesame oil and heat on high or medium-high heat for 1-2 minutes.
1-2 Tablespoons Toasted Sesame Oil
Add in the larger cut vegetables and stir. Allow to cook for about 2 minutes or until the vegetables are dancing in the pan.
1 large carrot, 1 stalk celery, 1 small sweet onion
Add the ginger and minced garlic. Stir frequently over high or medium-high heat so you don't burn the garlic and ginger. If you see either the garlic or ginger browning, your heat is too high and you should turn it down.
After about 1 minute, you will start to smell the fragrant ginger and garlic. Add in the shredded coleslaw mix or your shredded cabbage blend and toss to combine with the other ingredients. Add the fresh or canned and drained bean sprouts and toss to combine.
1 pound coleslaw mix, 14 ounce can bean sprouts, drained
Add the soy sauce, rice vinegar, chili garlic sauce, and honey. Toss to combine. Sauté for about 8-10 minutes, tossing occasionally. Make sure the cabbage and vegetables are cooked to your liking and taste for flavor. You can add more soy sauce, honey, or chili garlic sauce if needed.
Add the raw shrimp and cover them with the cabbage mixture. You want them covered as much as possible because they will cook by the residual heat of the cabbage. Turn the Ninja Foodi or stove off and cover with either the crisping lid or a lid that fits the skillet. After 5 minutes, the shrimp should be perfectly cooked. You can either take an internal temp of the shrimp, which should be 145℉/63℃ or make sure all of the shrimp are light pink in color and slightly curled. If they aren't cooked fully, close the lid again and wait another minute.
12 ounces raw shrimp
Add the chopped green onion and toss to combine. Serve in bowls and top with crushed peanuts if desired. Enjoy!