Mapo Napa Cabbage to use up Napa Cabbage

• 1/4 Napa cabbage (medium)
• 1 packages Mapo tofu sauce mix
• 100 grams Ground pork, or pork and beef blend
• 1 tsp Doubanjiang (as desired)
• 1 for garnish Greens (e.g. Chinese chives, green onions - optional)

1. This is the mapo tofu sauce mix.
2. There are 2 packets in the box.
3. You will only need 1 packet (1 packet makes 3 servings of mapo tofu).
4. Cut the napa cabbage into large pieces.
5. If you cut it into smaller pieces, the finished dish will look cheap, so I recommend cutting it into larger pieces.
6. Separate the stems and leaves.
7. 1/4 a head of napa cabbage may seem like a lot, but it'll quickly reduce while cooking so don't worry.
8. Stir-fry the ground pork in a skillet.
9. When it's about half cooked, add the stems of the napa cabbage and continue cooking.
10. Once the stem part of the cabbage is tender, add the leaves.
11. Keep cooking and let the liquid evaporate.
12. Add the mapo tofu sauce mix and water.
13. A lot of juice comes out of the nappa cabbage, so you'll need less water...
14. About 100 ml of water should be enough (the directions on the box say 180 ml).
15. If you think there is not enough water, add 120 ml instead.
16. The napa cabbage has finally cooked down!
17. Combine the "thickening powder" with the suggested amount of water, add to the skillet to thicken the sauce, and serve.
18. Add some doubanjiang if desired.
19. This is such a lazy way of cooking, but it tastes great.
20. "Okonomiyaki-Style Chinese Cabbage Omelet".
21. "Napa Cabbage Stew".
22. Gyoza Soup with store-bought gyoza.
23. Baked Curry Rice with leftover curry!

cabbage, tofu sauce mix, ground pork, eg chinese chives

Taken from cookpad.com/us/recipes/157357-mapo-napa-cabbage-to-use-up-napa-cabbage (may not work)