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Chingensai Mapo Stir-fry

Costo $8, ahorrar $12

Fuente: Recommended by CookPal

  • 15 Min
  • 2 Porciones
  • $8

INGREDIENTES

  • Meat

    • 150g ground pork

  • Vegetables

    • 200g chingensai (2 stalks)

  • Seasoning

    • 🧄 1/2 tsp grated garlic
    • 1/2 tsp doubanjiang
    • 1/2 tbsp salad oil

  • Mapo Sauce

    • 1 tbsp sake
    • 🍬 1 tsp sugar
    • 1/2 tbsp soy sauce
    • 1 tbsp oyster sauce
    • 💧 200cc water

  • Thickening Agent

    • 1 tbsp cornstarch
    • 💧 1 tbsp water

PASOS

1

Cut the chingensai into 3cm pieces, separating the stems and leaves.

2

Heat salad oil in a frying pan over medium heat, add ground pork, and stir-fry until the color changes. Add grated garlic and doubanjiang, and stir-fry until fragrant.

3

Add the mapo sauce ingredients (sake, sugar, soy sauce, oyster sauce, water) and bring to a boil. Cover and simmer on low heat for 7 minutes.

4

Add the chingensai stems and stir-fry for 3 minutes until softened. Then add the leaves and stir briefly.

5

Add the cornstarch slurry and stir until the sauce thickens.

NUTRIENTES

Por 1 porción

🔥

350

Calorías

  • 20g
    Proteína
  • 15g
    Carbohidratos
  • 25g
    Grasas

💡 Consejos

Adjust the amount of doubanjiang for less spiciness if serving to children.Serve over rice for a complete meal.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.