Creamy Mapo Napa Cabbage

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Creamy Mapo Napa Cabbage. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Creamy Mapo Napa Cabbage is one of the most popular of recent trending foods in the world. It's simple, it is fast, it tastes yummy. It's appreciated by millions every day. They are nice and they look wonderful. Creamy Mapo Napa Cabbage is something that I've loved my whole life.

Many things affect the quality of taste from Creamy Mapo Napa Cabbage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy Mapo Napa Cabbage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Creamy Mapo Napa Cabbage is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Creamy Mapo Napa Cabbage using 11 ingredients and 7 steps. Here is how you can achieve it.

I saw a commercial for mapo napa cabbage. I thought I could make it easily at home.

This mapo isn't spicy at all, so adjust to your liking. By dividing up the cabbage core and leaves, there's no concern for overcooking the cabbage.
Adding water-dissolved starch while the heat is low keeps it from clumping. Recipe by Nyakun

Ingredients and spices that need to be Prepare to make Creamy Mapo Napa Cabbage:

1. 1/4 Napa cabbage
2. 100 grams Mixed mince meat
3. 1 tbsp ○Grated garlic
4. 1 tbsp ○Grated ginger
5. 2 tbsp ●Soy sauce
6. 2 tbsp ●Sake
7. 1 tbsp ●Sugar
8. 1/2 tbsp - (to taste) ●Gochujiang or doubanjiang
9. 1 heaping tablespoon Katakuriko
10. 2 tbsp Water
11. 1 at the final step ※Soy sauce

Steps to make to make Creamy Mapo Napa Cabbage

1. Separate the cabbage leaves from the core. Cut the core into bite-sized pieces and roughly chop up the leaves. Set aside.
2. Reduce to the weakest heat setting, add water-dissolved katakuriko and mix well. Increase the heat and mix to develop the creaminess. Use soy sauce to adjust the flavor.
3. Heat the minced meat and ○ ingredients in a frying pan on medium-high heat. When the meat has more or less cooked through, add the cabbage core, mix, cover with a lid and cook for 5 minutes.
4. Add the leaves and the ● ingredients from Step 2 to the frying pan from Step 3. Cook until the leaves are wilted.
5. Reduce to the weakest heat setting, add water-dissolved starch and mix well. Increase the heat and mix to develop the creaminess. Use soy sauce to adjust the flavor.
6. (I reduced the amount of soy sauce). As this is made from the water that draws out from the cabbage, too much soy sauce can make the dish too salty.
7. If you find the taste slightly lacking, add soy sauce (we use just about 3 tablespoons).

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So that's going to wrap this up for this special food Recipe of Award-winning Creamy Mapo Napa Cabbage. Thanks so much for your time. I am confident you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!