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Mapo Napa Cabbage to use up Napa Cabbage
Mapo Napa Cabbage to use up Napa Cabbage

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Using your best judgment is another one of many ways you are able to make healthy decisions out of a dinner menu. This is best done by analyzing meal pictures on a single menu. It’s also advised that you avoid foods overrun with cheese, mayonnaise and sour cream. If your selection contains these fattening condiments, make sure you ask for a lesser amount.

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Even when after taking the aforementioned approaches, you are unable to find satisfying healthy foods in your lunch menu, then you might choose to order a healthy side dish or drink. Water is an excellent choice, particularly when compared to soda. Salads make good side dishes, particularly those that are consumed without a salad dressing or dressing salad dressing. Of course, you are going to want to take more steps to ensure you choose a healthy mealbut should you opt to forgo low calories for taste, require additional actions to ensure that you get some nutrition.

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 have 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 Napa cabbage (medium)
  2. Take 1 packages Mapo tofu sauce mix
  3. Get 100 grams Ground pork, or pork and beef blend
  4. Prepare 1 tsp ★ Doubanjiang (as desired)
  5. Prepare 1 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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