Napa cabbage with dried shrimp — a quick Chinese stir-fry where silky cabbage meets the salty umami punch of dried shrimp, finished in a light, glossy sauce.
- 2 tablespoons Dried Shrimp
- 3/4 cup Boiling Water
- 1 head Napa Cabbage
- 2 tablespoons Peanut Oil
- 4 Chopped Scallions
- 1 tablespoon Ginger
- 1 tablespoon Soy Sauce
- 1 tablespoon Water
- 2 tsp Cornstarch
- 1 tsp Kosher Salt
- 1/2 tsp Pepper
Video
Preparation
- Rehydrate the dried shrimp: place them in a small bowl, pour over the boiling water, cover with a small plate, and let sit for 30 minutes until lighter in colour and plumped up.
- Meanwhile, prep the cabbage: split the napa cabbage in half lengthwise, rinse and shake dry, then cut out and discard the core. Cut the cabbage into 1-inch pieces, putting the thicker white pieces in one bowl and the leafy green pieces in another.
- Once rehydrated, drain the shrimp and discard the liquid.
- Heat the peanut oil in a large wok or skillet over high heat, swirling to coat. When shimmering hot, carefully add the scallions, ginger and shrimp (taking care, as the wet ingredients may splatter) and toss until the scallions are bright green and fragrant, about 1 minute.
- Add the thicker white cabbage and lower the heat to medium-high. Cook and stir for 3 to 4 minutes, until the edges look slightly translucent but the centres are still opaque white.
- Reduce the heat to medium-low, add the leafy green cabbage, and cook until wilted, about 2 minutes.
- Make a slurry by combining the soy sauce, cold water and cornstarch in a small bowl, then pour over the cabbage and cook, stirring, until the sauce thickens slightly to the consistency of whole milk.
- Season with the salt and pepper, taste, and adjust. The cabbage will be translucent and silky, flecked with dried shrimp.
