braised napa cabbage & ground meat with sticky sauce

• u.s.
• metric

ingredients:

• 7 ounces napa cabbage (Chinese cabbage)
• 7 ounces ground pork or chicken　
• 3 teaspoons grated ginger
• 1 1/4 tablespoons soy sauce
• 1 teaspoon sugar
• a little salt
• 1/2 cup water
• 1/2 tablespoon potato starch (katakuriko)
• 1/2 tablespoon water (for dissolving potato starch)
• 1 tablespoon olive oil

step 1:

Cut the napa cabbage (Chinese cabbage) into bite-sized pieces.

step 2:

Heat the olive oil in a frying pan or wok over a medium flame and add the ground meat. Sear until it changes color.

step 3:

Pour the 1/2 cup 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.

step 4:

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.