Great for Winter! Creamy Mapo Chinese Cabbage!

1. 1

   Mince the garlic and ginger, and heat in a vegetable oil-coated frying pan until fragrant (cook slowly on low heat).

2. 2

   Once fragrant, add the minced meat and cook on medium heat.

3. 3

   When the meat has cooked through, add the minced onion.

4. 4

   Then add the ingredients and boil.

5. 5

   Add the white part of the Chinese cabbage, cut into bite-sized pieces.

6. 6

   Once it's become transparent, add the rest of the cabbage.

7. 7

   Boil until the cabbage wilts.

8. 8

   Dissolve the katakuriko in an equal amount of water (not listed) and mix in once the cabbage has wilted to create the creaminess.

9. 9

   Lastly, add sesame oil for fragrance and it's complete!

10. 10

    Transfer to your serving plate and top with green onions!

11. 11

    Eat with a Chinese soup spoon.

12. 12

    Arrangement: I used the leftover mapo Chinesecabbage, combined with beaten eggs and made an omelette.

13. 13

    I recommend it.

* Per serving · 4 servings · Values may vary.

No additional tips available.