Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, mapo napa cabbage to use up napa cabbage. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Mapo Napa Cabbage to use up Napa Cabbage is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Mapo Napa Cabbage to use up Napa Cabbage is something that I’ve loved my entire life. They are fine and they look wonderful.

Great recipe for Mapo Napa Cabbage to use up Napa Cabbage. 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!

To begin with this recipe, we must prepare a few ingredients. You can cook mapo napa cabbage to use up napa cabbage using 5 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Mapo Napa Cabbage to use up Napa Cabbage:

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

Ingredients of Mapo Napa Cabbage to use up Napa Cabbage. You need of Mapo tofu sauce mix. Prepare of Ground pork, or pork and beef blend. Mapo Napa Cabbage to use up Napa Cabbage instructions.

Instructions 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.
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Prepare of Ground pork, or pork and beef blend. Mapo Napa Cabbage to use up Napa Cabbage instructions. This is the mapo tofu sauce mix. 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.

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