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

by Aferrera

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One way to deal with this to begin seeing some results is to understand that you do not need to alter everything instantly or that you have to entirely get rid of certain foods from your diet. Even more important than entirely altering your diet is just simply substituting healthy eating choices whenever possible. As you become accustomed to the taste of these foods, you will discover that you’re eating more healthily than you did. As with many other habits, change occurs over a period of time and when a new way of eating becomes part of who you are, you won’t feel the need to go back to your old diet.

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We hope you got benefit from reading it, now let’s go back to mapo napa cabbage to use up napa cabbage recipe. You can cook mapo napa cabbage to use up napa cabbage using 5 ingredients and 12 steps. Here is how you achieve that.

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

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

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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  11. Gyoza Soup with store-bought gyoza.
  12. Baked Curry Rice with leftover curry!

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