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 3,091
printed 178

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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It's much quicker and easier than mapo tofu but just as tasty.
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