Minced Pork Mapo with Celery

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Celery		1
Minced pork		150g
Spring onions		3
Ginger		1 thumb
Chinese chilli bean sauce		1 tsp
Potato starch (in a bit of water)		1 tbsp (2 tbsp)
Sesame oil		1 tbsp + 1 tsp
Seasonings:
Chinese soup stock		150ml
soy sauce		2 tbsp
Sake		1 tbsp
Oyster sauce		1 tsp

Method

Prep

5min

Cook

8min

Cut the celery diagonally. Finely chop the spring onions and ginger.

Put a wok or large frying pan on high heat and add 1 tbsp sesame oil.

Add the chilli bean sauce, spring onions and ginger and fry. Add the minced pork and continue to fry until browned.

Add the celery and fry for a further 2-3 minutes.

Add all the seasonings and turn the heat down to low and simmer for 5 minutes. Add the potato starch in water to thicken the sauce before turning the heat off.

Pour 1 tsp sesame oil on top before serving.

Tips & Note

This recipe uses celery instead of the original tofu, but you could combine the celery with the tofu for a delicious alternative.

Category

Japan Sauces Simmer Stir Fried Alcohol Pork Salad Vegetables Spring Onions Autumn Christmas Dinner Home Alone Winter

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