Mapo mozzarella cheese
Persons
5
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Ingredients
- 3 garlic cloves - finely chopped
- 30g fresh ginger - finely chopped
- 600g ground beef
- 1 leek - roughly chopped
- Ingredient A -
- 2 tbsp weipa or gara soup or chicken stock powder
- 1 tbsp toban djan / chili bean sauce
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1/2 tbsp sichuan peppercorn oil
- 2 tbsp brown sugar
- 1 tbsp red chili oil (option)
- 1/2 tsp sichuan peppercorns (option)
- 2 tbsp cooking white wine or shaohsing rice cooking wine
- 300ml water
- 300g mozzarella cheese - cut into small cubes like tofu
- 1 1/2 tbsp katakuriko/potato starch - dissolve 1 1/2 tbsp water
- 10 quail eggs
Instructions
- 1. Place the quail eggs in a small saucepan. Add enough cold water to cover the eggs by about 3cm. Bring the water to a boil, then simmer over medium-low heat for about 5 min. Drain hot water and fill saucepan with ice cold water. Cool the eggs for 3 to 4 min. Peel and refrigerate until ready to use.
- 2. In a wok, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add ground beef, leek and continue stir-frying until wilted over medium heat, stirring continuously.
- 3. Remove from the heat and add all the ingredient "A" and water. Heat again and bring it to boil. Add the dissolved katakuriko to thicken the sauce. Then throw in the cubes of mozzarella into the wok! Gently stir the mozzarella, add quail eggs, let it sit for just a few minutes.
- 4. When the mozzarella is starting to soften (but still in cube shape), serve it with the hot steamed rice!
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