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Ingredient
Mapo Tofu-style Cellophane Noodles (Medium Spicy)
Introduce
Chef :
cookpad.japanMapo Tofu-style Cellophane Noodles (Medium Spicy)
The mabo harusame I had at a restaurant was delicious, so I tried re-creating it.
Ingredient
Food ration :
3 servings
100 grams
Cellophane noodles
1 tsp
Doubanjiang
1/2 bunch
Chinese garlic chives
1
Ra-yu
200 grams
Ground pork
1 tbsp
Tianmianjiang
300 ml
Chicken bone stock
1 tbsp
Oyster sauce
1 tsp
Sugar
1 tbsp
Soy sauce
Cooking instructions
* Step 1
Make the meat-miso. Heat a pan or wok and stir fry the ground pork. When the pork is crispy, add the shaoxing wine and soy sauce, then add the tianmianjiang. Take the meat-miso out of the pan.
* Step 2
Finely chop the garlic, ginger and leek. Rehydrate the wood ear mushrooms and slice into thin strips. Rehydrate the cellophane noodles by soaking them in plenty of boiling water for 5 minutes.
* Step 3
Put 2 tablespoons of vegetable oil and the doubanjiang into a pan or wok and stir fry. Add the garlic and ginger and continue stir frying.
* Step 4
When the pan is aromatic, add the chicken stock and the sauce ingredients.
* Step 5
When the soup in the pan has reduced to about 1/4 its original volume, season with salt and pepper. Add the katakuriko and water, and the ra-yu.
* Step 6
Add the Chinese chives, mix in quickly and the noodles are done.
* Step 7
It's delicious served on top of rice for a filling meal.
Note: if there is a photo you can click to enlarge it
Tag
Cellophane noodles
clove's worth Garlic, finely chopped
thumptip's worth Ginger, finely chopped
cm's worth Japanese leek, finely chopped
doubanjiang
Chinese garlic chives
as much (to taste) Wood ear mushrooms
Ra-yu
Katakuriko mixed with water
ground pork
each Soy sauce, shaoxing wine
Tianmianjiang
Chicken bone stock
oyster sauce
Sugar
soy sauce
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