Napa Cabbage with Dried Shrimp

Name: Napa Cabbage with Dried Shrimp
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 tbsp Dried shrimp; 180 ml Boiling water; 1 pcs Napa cabbage; 2 tbsp Peanut oil; 4 pcs Green onions (scallions); 1 tbsp Fresh ginger, finely minced; 1 tbsp Soy sauce; 1 tbsp Cold water; 2 tsp Cornstarch; 1 tsp Sea salt; 0.5 tsp Ground black pepper

A classic Chinese dish featuring crispy napa cabbage and aromatic dried shrimp. A simple stir-fry with a savory umami flavor that comes together in just minutes.

Ingredients

2 tbsp Dried shrimp
180 ml Boiling water
1 pcs Napa cabbage
2 tbsp Peanut oil
4 pcs Green onions (scallions)
1 tbsp Fresh ginger, finely minced
1 tbsp Soy sauce
1 tbsp Cold water
2 tsp Cornstarch
1 tsp Sea salt
0.5 tsp Ground black pepper

Instructions

Soak the dried shrimp in hot water. Place the shrimp in a small bowl, pour boiling water over them, cover with a lid, and let stand for 30 minutes. The shrimp will become lighter in color and slightly plump. After soaking, drain the water and discard.
Prepare the napa cabbage. Cut it in half lengthwise, rinse thoroughly under running water, and allow to dry. Remove and discard the core.
Cut the cabbage into 2–3 cm pieces. Divide the cut cabbage into two separate bowls: place the firmer white parts from the base of the head in one bowl and the tender green leaves from the top in the other.
Heat the peanut oil in a large wok or skillet over high heat, coating the bottom well. When the oil begins to shimmer and smoke, carefully add the green onions, ginger, and soaked shrimp (wet ingredients may cause splattering). Stir with a spatula for about 1 minute until the green onions lighten in color and the mixture becomes fragrant.
Add the white firm parts of the cabbage, reduce the heat to medium-high, and cook for 3–4 minutes, stirring constantly, until the edges of the cabbage begin to turn slightly translucent while the center remains white and firm.
Reduce the heat to medium and add the green cabbage leaves. Cook for another 2 minutes until the leaves begin to soften.
In a separate bowl, mix together the soy sauce, cold water, and cornstarch, stirring well. Pour this sauce into the skillet and continue stir-frying, stirring constantly, until the sauce thickens to a milk-like consistency (about 1 minute).
Season the dish with salt and ground black pepper to taste. Taste and adjust the seasoning as needed. The cabbage should be translucent and silky, with visible pieces of dried shrimp throughout.