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

Related celery oyster sauce ginger chilli bean sauce sesame oil sake soy sauce

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