Simple Way to Make Perfect Mapo Napa Cabbage to use up Napa Cabbage

Hey everyone, it is John, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Make Super Quick Homemade Mapo Napa Cabbage to use up Napa Cabbage. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mapo Napa Cabbage to use up Napa Cabbage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mapo Napa Cabbage to use up Napa Cabbage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mapo Napa Cabbage to use up Napa Cabbage is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can have Mapo Napa Cabbage to use up Napa Cabbage using 5 ingredients and 12 steps. Here is how you cook it.

This rich stir-fry dish comes together easily! The secret to this foolproof, quick dish is the mapo tofu sauce mix. Cut the napa cabbage into large pieces! Use a smaller amount of water than it says on the box, since the napa cabbage releases a lot of moisture. The napa cabbage adds sweetness to the sauce, so it will have a slightly sweeter taste than the usual mapo tofu taste. (That is, the medium sauce mix will taste like mild sauce.) If you would like a little kick, add some doubanjiang. Recipe by Shijimi24

Ingredients and spices that need to be Make ready to make Mapo Napa Cabbage to use up Napa Cabbage:

1. 1/4 Napa cabbage (medium)
2. 1 packages Mapo tofu sauce mix
3. 100 grams Ground pork, or pork and beef blend
4. 1 tsp ★ Doubanjiang (as desired)
5. 1 for garnish ★ Greens (e.g. Chinese chives, green onions - optional)

Instructions to make to make Mapo Napa Cabbage to use up Napa Cabbage

1. This is the mapo tofu sauce mix. There are 2 packets in the box. You will only need 1 packet (1 packet makes 3 servings of mapo tofu).
2. Cut the napa cabbage into large pieces. If you cut it into smaller pieces, the finished dish will look cheap, so I recommend cutting it into larger pieces. Separate the stems and leaves.
3. 1/4 a head of napa cabbage may seem like a lot, but it'll quickly reduce while cooking so don't worry.
4. Stir-fry the ground pork in a skillet. When it's about half cooked, add the stems of the napa cabbage and continue cooking. Once the stem part of the cabbage is tender, add the leaves.
5. Keep cooking and let the liquid evaporate. Add the mapo tofu sauce mix and water. A lot of juice comes out of the nappa cabbage, so you'll need less water...
6. About 100 ml of water should be enough (the directions on the box say 180 ml). If you think there is not enough water, add 120 ml instead.
7. The napa cabbage has finally cooked down! Combine the "thickening powder" with the suggested amount of water, add to the skillet to thicken the sauce, and serve. Add some doubanjiang if desired.
8. This is such a lazy way of cooking, but it tastes great.
9. "Okonomiyaki-Style Chinese Cabbage Omelet". https://cookpad.com/us/recipes/151331-okonomiyaki-style-chinese-cabbage-omelette
10. "Napa Cabbage Stew". https://cookpad.com/us/recipes/146546-chinese-cabbage-stew
11. Gyoza Soup with store-bought gyoza. https://cookpad.com/us/recipes/151324-easy-egg-drop-gyoza-soup
12. Baked Curry Rice with leftover curry! https://cookpad.com/us/recipes/151327-baked-curry-rice-with-eggs

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