Chinese Cabbage Mapo | Recipe | Kikkoman Corporation

Cut the Chinese cabbage leafstalks into 6 cm (2.5 in) long and 2 cm (0.8 in.) wide strips. Chop the leaves into chunks. Heat the sesame oil in a fry pan, saute the garlic, ginger and long onion. Once a pleasant aroma emanates, add in and saute the ground pork. Once the meat begins to brown, add in the Chinese cabbage leafstalks, then the leaves, and finally the red chili pepper and saute all together. Pour in (A), cover and simmer for 3-4 minutes. Pour in (B), and watch carefully to thicken the sauce as desired. Serve in bowls and season with Sichuan pepper.