braised napa cabbage & ground meat with sticky sauce
- Serves: 2
- Calories: 336 kcal
- Total Time: 15 m
- Prep: 5 m
- Cook: 10 m
- Japanese: Hakusai no soboroan
Cut the napa cabbage (Chinese cabbage) into bite-sized pieces.
Heat the olive oil in a frying pan or wok over a medium flame and add the ground meat. Sear until it changes color.
Pour the 120 ml of water into the pan (or wok) and bring to a boil. Add the soy sauce, sugar, salt and grated gimger and stir. Add the napa cabbage and boil for 5 minutes.
Dissolve the potato starch in the 1/2 tablespoon of water. Add the dissolved potato starch to the pan (or wok). Stir a few times until it becomes creamy.
The taste of ginger is soaked into the napa cabbage and ground meat and makes it delicious. It is a very simple and light dish.
Japanese foods recipes
Int'l. recipes with a Japanese twist