![Chinese Cabbage Mapo](/en/cookbook/assets/img/00002786.jpg)
Tender Chinese cabbage in a spicy sauce.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the Chinese cabbage 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 Chinese cabbage 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
![](/en/cookbook/basic/vegetables/img/garlic_im05.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im06.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im07.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im08.jpg)
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.
![](/en/cookbook/basic/vegetables/img/ginger_im03.jpg)
![](/en/cookbook/basic/vegetables/img/ginger_im04.jpg)
![](/en/cookbook/basic/vegetables/img/ginger_im05.jpg)
![](/en/cookbook/basic/vegetables/img/ginger_im06.jpg)
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.
![](/en/cookbook/basic/vegetables/img/japanese_long_onion_im03.jpg)
![](/en/cookbook/basic/vegetables/img/japanese_long_onion_im04.jpg)
![](/en/cookbook/basic/vegetables/img/japanese_long_onion_im05.jpg)
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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