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 492
printed 135

saved 0

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

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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.

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Torajiro Kuruma
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This recipe doesn't use chilli bean sauce, the spiciness comes from the pickled green chilli peppers.
Pickled green chilli peppers (medium hot), Carrot (medium), Green beans, Swede, Minced Pork, Tofu, Chicken stock, Soy sauce, Sake (or white wine), Mirin, Sesame oil, Miso (red), Sugar, Potato starch in a bit of water
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