Minced Pork & Bean Curd Mapo

This recipe doesn't use chilli bean sauce, the spiciness comes from the pickled green chilli peppers.

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)
Serves 2 Prep: 5 min Cook: 10 min

Ingredients

Pickled green chilli peppers (medium hot) 3-4
Carrot (medium) 1/2
Green beans 10
Swede 1/8
Minced Pork 150g
Tofu 1/2
Chicken stock 200ml
Soy sauce 3 tbsp
Sake (or white wine) 3 tbsp
Mirin 3 tbsp
Sesame oil 1 tsp
Miso (red) 1 tsp
Sugar 1 tbsp
Potato starch in a bit of water as required

Method

1
These are the pickled green chilli peppers, often eaten with kebabs.
2
Sometimes they are extremely hot so use medium hot ones. Slice them thinly.
3
I used vegetables that were in my fridge, but you can use any you like. Cut into strips or chop.
4
Put the oil in a frying pan and add the minced pork. Stir fry and season with salt & pepper.
5
When the pork is cooked, remove to a plate and add the vegetables and chillis into the same pan.
6
When the vegetables are softened, return the pork to the pan and add the stock and seasoning ingredients and fry together.
7
Season to taste and add the potato starch to thicken the sauce. Add the bitesize pieces of tofu.
8
The tofu is fragile, so don't stir it, just shake the pan. It's now ready to serve.

Tips & Note

Personally, I love bitesize tofu, so I added this right at the end, but if you prefer it smaller, add it earlier and stir well to break it up.

Minced Pork & Bean Curd Mapo

This recipe doesn't use chilli bean sauce, the spiciness comes from the pickled green chilli peppers.

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)

Serves 2

Prep: 5 min

Cook: 10 min

Ingredients

Pickled green chilli peppers (medium hot) 3-4
Carrot (medium) 1/2
Green beans 10
Swede 1/8
Minced Pork 150g
Tofu 1/2
Chicken stock 200ml
Soy sauce 3 tbsp
Sake (or white wine) 3 tbsp
Mirin 3 tbsp
Sesame oil 1 tsp
Miso (red) 1 tsp
Sugar 1 tbsp
Potato starch in a bit of water as required

Minced Pork & Bean Curd Mapo

Recipe ID :588 Posted on 26 MAY 2015

Serves 2

Prep 5min
Cook 10min
views 595
printed 135

saved 0

This recipe doesn't use chilli bean sauce, the spiciness comes from the pickled green chilli peppers.

Share

Ingredients

Print Ingredients Email Ingredients
3-4
1/2
10
1/8
150g
1/2
200ml
3 tbsp
3 tbsp
3 tbsp
1 tsp
1 tsp
1 tbsp
as required

Method

Prep
5min
Cook
10min
1
These are the pickled green chilli peppers, often eaten with kebabs.
2
Sometimes they are extremely hot so use medium hot ones. Slice them thinly.
3
I used vegetables that were in my fridge, but you can use any you like. Cut into strips or chop.
4
Put the oil in a frying pan and add the minced pork. Stir fry and season with salt & pepper.
5
When the pork is cooked, remove to a plate and add the vegetables and chillis into the same pan.
6
When the vegetables are softened, return the pork to the pan and add the stock and seasoning ingredients and fry together.
7
Season to taste and add the potato starch to thicken the sauce. Add the bitesize pieces of tofu.
8
The tofu is fragile, so don't stir it, just shake the pan. It's now ready to serve.

Tips & Note

Personally, I love bitesize tofu, so I added this right at the end, but if you prefer it smaller, add it earlier and stir well to break it up.

PRO
Torajiro Kuruma
I’ve got 56 recipes!

TORAJIRO KURUMA
Step into my kitchen!
So simple, quick and satisfying for when the kids say they're a bit hungry.
Tinned tuna, Spring onions, Eggs, Cooked rice, Soy sauce, Sesame oil, Sugar, Butter, Salt & pepper
PRO
Aubergine and pork are perfectly companions. Aubergine and spicy seasonings are also nice. Enjoy everything together and you'll be invincible!
Aubergine, Peppers (green and red), Pork loin fillet, Sesame seeds, Salt, ●Miso, ●Sugar, ●GInger, ●Soy sauce, ●Chinese chilli bean sauce (toban-jan), ●Sake, Vegetable oil
PRO
The oyster sauce really lifts this dish.
Chicken breast fillets, Oyster mushrooms, Spring onions, Ginger, Garlic, Red chilli, Vegetable oil, Pepper, Soy sauce, Oyster sauce
PRO
The key is to add half the celery right at the end to retain the crunch.
Cooked rice, Eggs, Celery, Carrot, Pork chipolatas, Green peas (frozen), Vegetable oil, Salt & pepper, Chicken stock powder, Soy sauce, Sesame oil
PRO
Parsnips are also known as white carrots. When cooked, they become very very sweet.
Parsnips, Salt (Maldon)
PRO
Filling but not heavy.
Pointed cabbage, Chicken, Dashi broth, Double cream, Parmigiano reggiano, Butter, Salt & pepper, Lemon, Parsley, , Cooked rice, Finely chopped garlic, , Breadcrumbs, Light soy sauce, Grated garlic, Olive oil
PRO

Comment


Upload your
“I made it!!” photo

Similar Recipe

A simple recipe anyone can make at home.
Green pepper, Red pepper, Shiitake mushrooms (medium), Beansprouts, Swede, Pork loin, Pork seasonings:, Soy sauce, Pepper, Vegetable oil, Potato starch, Stir fry seasonings:, Water, Chicken stock granules, Salt, Sugar, Oyster sauce, Garlic, Sake or white wine, Sesame oil
KitchenCIB
HOME
Just three main ingredients - so quick and easy but so delicious!
Lettuce, Tofu (firm), Egg, Chicken stock, Soy sauce, Mirin, Sake, Chinese chilli bean sauce, Noodle broth (mentsuyu), Sesame oil, Potato starch in a bit of water
Tobuchan
HOME
The colour and texture is lovely.
Oyster sauce, Fennel bulb (small), [Seasonings], Water, Chicken stock cube, Sugar, Soy sauce, Potato starch or cornflour, Salmon fillet, Red & green pepper
M Kushima
PRO
The gorgeous snow white sauce is full of flavour to complement the prawns.
King prawns, Broad beans (frozen), Spring onions, Cooked rice, Eggs, Salt & pepper, Soy sauce, Vegetable oil, Gravy:, Chicken stock, Potato starch or cornflour
yhiranuma
PRO
The original recipe uses bamboo shoots, but here I used swede.
Swede, Green pepper, Pork loin fillet, Vegetable oil, ●Chicken stock, ●Soy sauce, ●White wine, ●Mirin, ●Oyster sauce, Potato starch in a bit of water
A famous recipe originally invented by Chinese chef Mr Chen. You can easily make this healthier version at home without deep frying the pork first.
Pork loin fillets, Carrot, Onion, Spring onions, Seasonings:, Salt & pepper, Sake, Soy sauce, Potato starch, Sweet & sour sauce:, Sugar, Vinegar, Chicken stock, Potato starch in water, Salt, Tomato ketchup, Sesame oil
KitchenCIB
HOME

All New Recipes

This reminds me so much of mum's cooking...ah, the good old days! The Japanese love chicken thighs, Britons like breast fillets. It is interesting!
Chicken breast fillets or thighs, Chicken stock , Eggs, Onion, Spring onion, Sake (or white wine), Sugar, Soy sauce, Coriander leaf to garnish, Chilli powder (optional), Cooked rice
cookbuzz
PRO
Tinned mackerel in teriyaki sauce is actually delicious enough to eat as it is, and it almost tastes the same as Japanese 'kabayaki' once you add some water.
Tinned mackerel in teriyaki sauce, Onion, Beansprouts, Spring onion, Eggs, Water, Vegetable oil, Red chilli slices (optional)
cookbuzz
PRO
Amalfi is a southern Italian coastal town, famous for its lemon production. Spaghetti al limone is not at all as sour as it sounds, it's a refreshing pasta dish perfect for summer days.
Extra virgin olive oil, Lemon, Parmigiano reggiano, Black pepper, Basil leaves, Lemon zest, Salt (for spaghetti), Spaghetti
cookbuzz
PRO
Tahini is a sesame paste from the Middle East. It's absolutely perfect with many Japanese dishes.
Tahini, Soy sauce, Sugar, Vinegar, Chinese chilli bean sauce (Tobanjan), Sesame oil, Chicken stock cube (in 5 tbsp water), Egg noodles, Toppings:, Prawn, crab sticks, salad leaves, tomatoes, Smoked salmon, sweetcorn, Boiled eggs, Pine nuts (or crushed peanuts)
cookbuzz
PRO
Even when it's hot and you don't have an appetite, you must eat properly. Enjoy cold ramen noodles which are full of vitamins, carbohydrates and protein to keep you full and well!
Sugar, Vinegar, Soy sauce, Sake or white wine, Sesame oil, Oyster sauce, Lemon juice, Ramen noodles, Mustard, Toppings:, Cucumber, omelette, ham, tomato, etc..., Nuts, Sesame seeds
cookbuzz
PRO
Truly authentic ichiban and niban dashi are the bases for so many Japanese dishes, and so simple to make.
Ichiban (the first) dashi: , Soft water (Volvic, Ashbeck etc..), Dashi kombu seaweed, Katsuo-bushi (bonito flakes), Niban (the second) dashi:, Soft water
cookbuzz
PRO