Mapo ‘Ulu
Jul 05, 2022
Mapo ʻUlu
Chef Chris Fujimoto
Main
Try out this local twist on a popular Chinese dish from Sichuan province. Mahalo Chef Chris Fujimoto for sharing this recipe with us.
Ingredients
- 1 lb ground pork
- 2 Tbsp shoyu
- 2 Tbsp Shaoxing wine
- 2 Tbsp neutral oil
- 4 Tbsp garlic (minced)
- 2 Tbsp ginger (minced)
- 1/3 cup green onion (base mainly), chopped small
- 2-4 Tbsp Doubanjiang (spicy chili bean sauce)
- 3 ½ - 4 cups chicken stock (low sodium is the best)
- 2 tsp cornstarch / potato starch
- 3 ½ - 4 cups ʻulu, cooked, cut into 1” cubes
- 1 ½ tsp granulated sugar
- 1 tsp chili oil
Directions
- Mix the pork with the shoyu and wine until lightly combined and allow to sit on the side.
- In a large sauté pan / wok / or sauce pot, heat the oil until lightly smoking then add in the ginger and cook for about 2-3 minutes. Add in the garlic and green onions and continue to cook until they begin to lightly brown, and it becomes aromatic (2 more minutes).
- Add the ground pork and continue to sauté until cooked and pork begins to lightly brown.
- Add in the stock and bean sauce and bring to a boil. Once boiling, reduce back down to a medium high simmer and add in the sugar, chili oil, and sesame oil and cook for another 2 minutes.
- Create a slurry with the 2 tsp cornstarch (or potato starch) by adding 2 Tbsp water and then mixing. Pour into the pan and allow to thicken. If it is too thick, add some more stock or water
- if too thin for your liking, create another slurry at 1 tsp intervals and add more.
- Add in your ʻulu, stir lightly to begin coating, and then reduce heat to low for about 4 minutes to allow the sauce to soak into the ʻulu.
- Serve warm / hot on a bowl of rice and enjoy! Garnish with some sliced green onions, chili oil, and some fried garlic if desired for extra flavor.
