Chinese cabbage with ground meat dish
About Chinese cabbage with ground meat dish
Chinese cabbage with ground meat dish is a simple, easy-to-make, delicious and economical dish. Since the ingredients (Chinese cabbage / Napa cabbage, green onions, glass noodles, and minced meat) are inexpensive and easily available, I often use them. I season these with oyster sauce and soy sauce. It goes well with rice and has a taste that you won’t get tired of even if you eat it often. The umami of vegetables and ground meat is plentiful and delicious.
Chinese cabbage is a very common food in Japan and is often eaten from autumn to winter. You can buy it all year round, but Chinese cabbage is most delicious from late autumn to winter when it is frosty. Chinese cabbage becomes sweeter and more delicious. In any case, if you can get Chinese cabbage, please make this dish.
Below is a link to the nutrition and health benefits of Chinese / napa cabbage, please read it if you like.
Recipe tips
I use Chinese cabbage and green onions for vegetables. But you can add other vegetables, such as carrots and shiitake mushrooms if you like. It’s a good idea to look at the fridge or cupboard and add any remaining vegetables.
I add glass noodles (bean vermicelli), but if you can’t get it, add more vegetables or meat instead. I think you can buy glass noodles at Asian supermarkets. Since it is a dry food, you can store it for a long time and can use it in various ways such as spring rolls, salads and soups. It is a very convenient ingredient to buy.
I use ground pork or ground pork and beef for this dish, but you can use the ground meat you can get, or which you like.
Chinese cabbage with ground meat dish
Equipment
- 1 Frying pan with a lid
Ingredients
- 600 gram Chinese cabbage / Napa cabbage
- 300 gram Ground meat
- 100 gram Green onion
- 2 clove Garlic (finely chopped)
- 1 tablespoon Vegetable oil
- 40~50 gram Glass noodles / bean vermicelli
- 1 cup Water
- 1 teaspoon Doubanjiang (chili bean paste) Optional
- 3 tablespoon Oyster sauce
- 1 tablespoon Japanese soy sauce
- 1½ teaspoon Sugar
- 1 tablespoon Cornstarch
- 1 tablespoon Water (to dissolve cornstarch)
Instructions
- Preparation : Soak the glass noodles / bean vermicelli in hot water for 15 to 20 minutes. Drain noodles , then cut it to an appropriate length.You can divide Chinese cabbage into white stems and leaves. Cut the white stem into bite-sized pieces. Cut the leaves into large bite-sized pieces. Cut the green onions diagonally with a width of about 1 cm.
- Put vegetable oil and garlic in a frying pan and heat on medium heat. When garlic’s aroma comes out, add minced meat. Fry until the color of the minced meat changes to brown.
- Add water, oyster sauce, soy sauce, sugar and doubanjiang.
- Then add Chinese cabbage and vermicelli, mix briefly and cover. Cook for about 15 minutes on low medium heat or until the Chinese cabbage becomes soft.
- Add green onions and mix and cook for a couple of minutes. Please check the taste. If the taste is not enough, add a little seasoning, and if the taste is strong, add a little water.
- Add cornstarch dissolved in water and stir the whole until thicken.
Notes
You can eat a lot of vegetables and it’s easy to make, so please try to make it. I put link to other recipe using Chinese cabbage.
Thank you for reading and Bon Appetit!