Mapo Napa Cabbage to Use Up Napa Cabbage

Mapo Napa Cabbage to Use Up Napa Cabbage

Use store-bought sauce mix to make this rich Chinese stir-fry dish.
Conceal your lazy cooking by adding roughly chopped napa cabbage and ground meat.

Ingredients: 4 servings

Napa cabbage (medium)
1/4 (500-600 g)
Mapo tofu sauce mix
1 package
Ground pork, or pork and beef blend
100 g
★ Doubanjiang (as desired)
1 teaspoon
★ Greens (e.g. Chinese chives, green onions - optional)
for garnish


1. This is the mapo tofu sauce mix. There are 2 packets in the box. You will only need 1 packet (1 packet makes 3 servings of mapo tofu).
2. Cut the napa cabbage into large pieces. If you cut it into smaller pieces, the finished dish will look cheap, so I recommend cutting it into larger pieces. Separate the stems and leaves.
3. 1/4 a head of napa cabbage may seem like a lot, but it'll quickly reduce while cooking so don't worry.
4. Stir-fry the ground pork in a skillet. When it's about half cooked, add the stems of the napa cabbage and continue cooking. Once the stem part of the cabbage is tender, add the leaves.
5. Keep cooking and let the liquid evaporate. Add the mapo tofu sauce mix and water. A lot of juice comes out of the nappa cabbage, so you'll need less water...
6. About 100 ml of water should be enough (the directions on the box say 180 ml). If you think there is not enough water, add 120 ml instead.
7. The napa cabbage has finally cooked down! Combine the "thickening powder" with the suggested amount of water, add to the skillet to thicken the sauce, and serve. Add some doubanjiang if desired.
8. This is such a lazy way of cooking, but it tastes great.
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Story Behind this Recipe

This rich stir-fry dish comes together easily! The secret to this foolproof, quick dish is the mapo tofu sauce mix.