Minced Pork & Bean Curd Mapo

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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

Prep

5min

Cook

10min

These are the pickled green chilli peppers, often eaten with kebabs.

Sometimes they are extremely hot so use medium hot ones. Slice them thinly.

I used vegetables that were in my fridge, but you can use any you like. Cut into strips or chop.

Put the oil in a frying pan and add the minced pork. Stir fry and season with salt & pepper.

When the pork is cooked, remove to a plate and add the vegetables and chillis into the same pan.

When the vegetables are softened, return the pork to the pan and add the stock and seasoning ingredients and fry together.

Season to taste and add the potato starch to thicken the sauce. Add the bitesize pieces of tofu.

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.

Category

China Simmer Stir Fried Alcohol Green Vegetables Pork Root Vegetables Swede Tofu Autumn Dinner Everyday

Related chilli green beans mirin miso tofu stock soy sauce sake sesame oil

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