Chinese Cabbage Mapo

Chinese Cabbage Mapo

Tender Chinese cabbage in a spicy sauce.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz.)

1 clove

a small amount

a dash

1 Tbsp


1 & 1/2 Tbsp

200 ml (6.8 fl. oz.)

(B)Diluted potato starch

1 Tbsp

2 Tbsp


  1. 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.
  2. 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.
  3. 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.
  4. Pour in (A), cover and simmer for 3-4 minutes. Pour in (B), and watch carefully to thicken the sauce as desired.
  5. Serve in bowls and season with Sichuan pepper.

Cooking Basics

Garlic - mincing

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.

Ginger - mincing

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.

Japanese long onion - finely chopped

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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