Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, mapo napa cabbage to use up napa cabbage. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Mapo Napa Cabbage to use up Napa Cabbage is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Mapo Napa Cabbage to use up Napa Cabbage is something which I have loved my entire life. They are nice and they look wonderful.
Napa cabbage has a more delicate flavor and texture than Western cabbages, making it perfect for using raw, and it's also tough enough to stand up well to cooking. Instead of using green cabbage, try some of the larger, outer leaves of napa cabbage. For a quick and easy side dish, add the cut-up white stems of the napa cabbage to a skillet, and cover them halfway with vegetable broth, ground.
To begin with this recipe, we must prepare a few components. You can have mapo napa cabbage to use up napa cabbage using 5 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Mapo Napa Cabbage to use up Napa Cabbage:
- Prepare 1/4 Napa cabbage (medium)
- Get 1 packages Mapo tofu sauce mix
- Make ready 100 grams Ground pork, or pork and beef blend
- Make ready 1 tsp ★ Doubanjiang (as desired)
- Prepare 1 for garnish ★ Greens (e.g. Chinese chives, green onions - optional)
Napa cabbage is an Asian variety of cabbage that is barrel-shaped or elongated. Its delicate, puckered leaves are perfect for slaws, salads, stir-fries, and soups. Napa cabbage is available year-round, but it peaks in winter, when cold weather coaxes. The Best Napa Cabbage Recipes on Yummly
Steps to make Mapo Napa Cabbage to use up Napa Cabbage:
- 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).
- 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.
- 1/4 a head of napa cabbage may seem like a lot, but it'll quickly reduce while cooking so don't worry.
- 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.
- 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…
- 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.
- 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.
- This is such a lazy way of cooking, but it tastes great.
- "Okonomiyaki-Style Chinese Cabbage Omelet". - - https://cookpad.com/us/recipes/151331-okonomiyaki-style-chinese-cabbage-omelette
- "Napa Cabbage Stew". - - https://cookpad.com/us/recipes/146546-chinese-cabbage-stew
- Gyoza Soup with store-bought gyoza. - - https://cookpad.com/us/recipes/151324-easy-egg-drop-gyoza-soup
- Baked Curry Rice with leftover curry! - - https://cookpad.com/us/recipes/151327-baked-curry-rice-with-eggs
Napa Cabbage Kimchi, Napa Cabbage Salad, Napa Cabbage Slaw. Napa cabbage is a great fall crop because with a little cover it can withstand a hard freeze. Greg Speichert shows how to transplant Napa cabbage. Napa cabbage or wong bok is a sweet-tasting hearted-type of Chinese cabbage. It is barrel-shaped, with tightly-wrapped Napa cabbage has a light, sweet taste and is tender.
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