Spicy Mapo Cabbage｜An Easy One-Pan Recipe That’s Perfect with Rice
Recipe by Ai Shimizu
This spicy mapo cabbage is a delicious way to enjoy plenty of cabbage. Instead of tofu, the dish combines tender cabbage with savoury minced pork and the rich depth of miso.
Made in just one pan, it is quick to prepare and perfect with rice. The natural sweetness of the cabbage balances the heat, and you can simply reduce or omit the chilli bean paste to make it suitable for the whole family. It is an easy main dish for busy days—and a great way to use up any cabbage left in the fridge.
Ingredients / Serves 4
¼ head of cabbage
150 g minced pork
1 tsp sesame oil
¼–½ tsp doubanjiang (chilli bean paste)
1 tsp grated garlic
1 tsp grated ginger
Sauce Mixture (a)
2 tsp potato starch
100 ml water
1 tbsp soy sauce
1 tbsp miso
1 tsp sugar
Instructions
Cut the cabbage
Roughly chop the cabbage into bite-sized pieces.
Mix the sauce
Add all the ingredients for Sauce Mixture (a) to a bowl and mix well.
Cook the minced pork
Heat the sesame oil in a frying pan over medium heat. Add the minced pork, doubanjiang, grated garlic and grated ginger, then stir-fry until the pork is cooked through.
Add the cabbage and sauce
Add the cabbage to the pan and stir-fry until it begins to soften. Reduce the heat to low, stir the sauce mixture once more, then pour it into the pan.
Bring to a gentle simmer, stirring continuously to prevent the sauce from sticking. Once the sauce has thickened, remove from the heat and serve.
Notes
1 tablespoon equals 15 ml, and 1 teaspoon equals 5 ml.
Adjust the amount of doubanjiang to your preferred level of heat. For children or anyone sensitive to spicy food, it can be omitted entirely.
About Author
Ai shimizu
Health Writer / Registered Dietitian in Japan
Ai Shimizu is a registered dietitian and health writer who shares evidence-based information on nutrition, healthy eating, and food education. She also develops practical recipes and promotes family-friendly cooking that supports lifelong well-being.
