Tuscan Mapo Bowl

Method

1. Start by prepping your soy sauce, sesame oil, fresh ginger so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the scallions in a little butter until translucent.
3. Add the mapo and let it silky, undisturbed, so it takes on real color before you stir.
4. Stir in the scallions along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the coconut milk and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with cracked black pepper right before serving.
7. Serve warm, ideally with something to soak up the sauce.