Napa Cabbage Mapo
Tender hakusai (napa cabbage) in a spicy sauce.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the hakusai leafstalks into 6 cm (2.5 in) long and 2 cm (0.8 in.) wide strips. Chop the leaves into chunks.
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Heat the sesame oil in a fry pan, saute the garlic, ginger and long onion. Once a pleasant aroma emanates, add in and saute the ground pork.
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Once the meat begins to brown, add in the hakusai leafstalks, then the leaves, and finally the red chili pepper and saute all together.
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Pour in (A), cover and simmer for 3-4 minutes. Pour in (B), and watch carefully to thicken the sauce as desired.
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Serve in bowls and season with Sichuan pepper.
Cooking Basics
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
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