Napa Cabbage Mapo
Tender hakusai (napa cabbage) delectably coated in a spicy sauce
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Roughly chop the hakusai into 6 cm (2.4 in.) long and 2 cm (0.8 in.) wide strips.
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Heat the sesame oil in a fry pan, saute the garlic, ginger and long onion. Once fragrant, add in and saute the ground pork.
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Once the meat is browned, add in order the red chili pepper, the hakusai stalks, and the hakusai leaves, then saute all together.
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Pour in (A), cover and simmer for 3 to 4 minutes. Add the potato starch solution (B) in 2 to 3 additions, stirring each time, until the sauce thickens to desired consistency.
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Serve in bowls and season with a dash of 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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