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 2,622
printed 174

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 57 recipes!

TORAJIRO KURUMA
Step into my kitchen!
Fry the onions lovingly for 20 minutes and get a beautiful onion soup base to create a delicious Japanese curry.
Onion (medium), Carrot (medium), Ginger, Vegetable oil, Japanese curry cube, Chicken stock cube, Hot water, How to make chicken katsu:, Chicken breast fillet, Salt & pepper, Egg, Flour, Panko breadcrumbs, Vegetable oil for frying
PRO
Perfect for New Year using leftover rice cakes.
Rice cake, Potato starch, Noodle stock (mentsuyu), Mooli, Spring onion, Vegetable oil
PRO
Add tinned mussels into your favourite potato wedges, it's delicious!
Potatoes , Olive oil, Smoked mussels tin, Salt (for boiling), Sea Salt, Black pepper, Garlic, Dried chilli, Parsley
PRO
This recipe uses the world's best liquid - Guinness!
Stewing beef , Onion (medium), Carrot (medium), Celery, Mushrooms, Rosemary, Puff Pastry, Garlic, Butter, Beef stock cube, Guinness, Cheddar cheese, Flour, Egg
PRO
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
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

Comment


Upload your
“I made it!!” photo

Similar Recipe

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
Remember to fry the minced pork with the miso first to get a good rich flavour.
Courgette (large), Cornstarch, Minced pork, Garlic, Ginger, Leek, Sweet miso (Tianmenjiang), Chinese chilli bean sauce, Sake, Light soy sauce, Sugar, Pepper, Chicken stock, Potato starch or cornflour in a bit of water, Vinegar
Tobuchan
HOME
I never know what to do with artichokes, so I challenged myself using a jar of artichokes in oil.
Artichokes in oil, Cooked rice, Chicken breast, Salt & pepper, Flour, Egg, Carrot, Frozen green peas, 【Seasoning】, Chicken stock powder, Light soy sauce, Mirin, White wine, Sesame oil, Vegetable oil
Tobuchan
HOME
It's delicious because the swede absorbs all the flavours.
Swede, Minced Pork, Sesame oil, Spring onions, Ginger, Chinese chilli bean sauce, Hot water, Mirin, Crushed sesame seeds, [Seasonings], Chinese soup stock granules, Sake, Sugar, Soy sauce
Mizue
PRO
The crunchiness of the water chestnuts really gives this dish a great texture.
Chicken thigh, Tinned water chestnuts, Yellow pepper, Green pepper, Red pepper, Onion, Miso (red), Chinese chilli bean sauce, Mirin, Chicken stock granules, Sesame oil, Soy sauce, Sugar, Water, Potato starch in a bit of water
KitchenCIB
HOME
Enjoy the full flavour and texture of the swede.
Swede (small), Green beans, Prawns, Dashi broth or Chinese soup, Soy sauce, Mirin, Potato starch
M Kushima
PRO

All New Recipes

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe