Napa Cabbage Stir-Fry with Dried Shrimp

Instructions

1. 1

   Rehydrate the Dried Shrimp

   10 min

   Start by placing 2 tablespoons of dried shrimp in a small bowl and carefully pour 3/4 cup of boiling water over them. Cover the bowl with a plate to trap the heat and let it sit undisturbed for 30 minutes until the shrimp become plump and tender.

2. 2

   Prepare the Cabbage

   10 min

   Take 1 head of napa cabbage and cut it in half lengthwise. Rinse the halves under cold water, shaking off excess moisture, then remove and discard the core. Slice the cabbage into 1-inch pieces, keeping the thicker white sections in one bowl and the more delicate leafy greens in another for easy cooking later.

3. 3

   Drain the Shrimp

   4 min

   After the shrimp have soaked for 30 minutes, carefully drain them using a fine mesh strainer and discard the soaking liquid. This step ensures that the shrimp are ready to be incorporated into your stir-fry without excess moisture.

4. 4

   Cook the Shrimp and Aromatics

   4 min

   Heat 2 tablespoons of peanut oil in a large wok or skillet over high heat until it shimmers, indicating it's hot enough. Add the 4 chopped scallions, 1 tablespoon of ginger, and the drained shrimp to the pan, stir-frying for about 1 minute until the mixture is fragrant and the scallions begin to soften.

5. 5

   Add the White Cabbage

   5 min

   Once the shrimp and aromatics are aromatic, reduce the heat to medium-high and add the thicker white cabbage pieces. Stir-fry for 3 to 4 minutes, cooking until the cabbage starts to become slightly translucent around the edges, indicating it's beginning to soften.

6. 6

   Incorporate the Leafy Greens

   2 min

   Lower the heat to medium-low and gently add the leafy green cabbage to the wok. Cook for about 2 minutes, stirring occasionally, until the greens are just wilted and bright in color, adding a fresh touch to the dish.

7. 7

   Make a Cornstarch Slurry

   4 min

   In a small bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of cold water, and 2 teaspoons of cornstarch until smooth. Pour this mixture over the sautéed cabbage and shrimp, stirring until the sauce thickens slightly, reaching a consistency similar to that of whole milk.

8. 8

   Season to Taste

   1 min

   Finally, sprinkle in 1 teaspoon of kosher salt and 1/2 teaspoon of pepper, mixing well to distribute the seasonings throughout the stir-fry. The dish should appear shiny and silky, with specks of shrimp visible, ready to be served.