Great for Winter! Creamy Mapo Chinese Cabbage!

• 200 grams Ground pork
• 1/4 Chinese cabbage
• 1 tbsp Vegetable oil
• 1 clove Garlic
• 1 piece Ginger
• 1 Green onion or scallion
• 200 ml Water
• 1 tsp Weipa
• 1 tbsp Sake
• 1 tbsp Soy sauce
• 1 tsp Doubanjiang
• 1 tbsp Tianmianjiang
• 1 tbsp Miso
• 1 tbsp Katakuriko
• 1 tsp Sesame oil
• 1 Green onions

1. Mince the garlic and ginger, and heat in a vegetable oil-coated frying pan until fragrant (cook slowly on low heat).
2. Once fragrant, add the minced meat and cook on medium heat.
3. When the meat has cooked through, add the minced onion.
4. Then add the ingredients and boil.
5. Add the white part of the Chinese cabbage, cut into bite-sized pieces.
6. Once it's become transparent, add the rest of the cabbage.
7. Boil until the cabbage wilts.
8. Dissolve the katakuriko in an equal amount of water (not listed) and mix in once the cabbage has wilted to create the creaminess.
9. Lastly, add sesame oil for fragrance and it's complete!
10. Transfer to your serving plate and top with green onions!
11. Eat with a Chinese soup spoon.
12. Arrangement: I used the leftover mapo Chinesecabbage, combined with beaten eggs and made an omelette.
13. I recommend it.

ground pork, chinese cabbage, vegetable oil, clove garlic, ginger, green onion, water, weipa, sake, soy sauce, doubanjiang, tianmianjiang, katakuriko, sesame oil, green onions

Taken from cookpad.com/us/recipes/152848-great-for-winter-creamy-mapo-chinese-cabbage (may not work)