Seafood
Authentic Napa Cabbage with Dried Shrimp
Authentic Napa Cabbage with Dried Shrimp is a delicious Seafood dish that can be prepared in just a few simple steps....
⏱️
11 Min Prep
🔥
43 Min Cook
🍽️
2 Servings
🥗
Non-Vegetarian
Ingredients
- 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
Instructions
1
Dried shrimp gives this Chinese dish a punch of salty umami savor.
2
You can find it at an Asian grocery store in the frozen or refrigerated section.
3
Look for small-sized dried shrimp, about a 1/4-inch in size.
4
If you use medium or large dried shrimp, hydrate the shrimp with more moisture (1 cup for medium-sized shrimp, 1 1/4 cup for large) and for longer time (45 to 60 mins), then chop it up into smaller 1/4-inch chunks.
5
To make this procedure vegetarian, omit the dried shrimp and use four or five dried shiitake mushrooms, rehydrated, and sliced thin.
6
Rehydrate the dried shrimp:
Place the dried shrimp in a small container and transfer the boiling moisture over it.
7
lid with a small plate and let sit for 30 mins so the shrimp can rehydrate.
8
The shrimp will be lighter in color and plump up slightly.
9
Prep the cabbage:
Meanwhile, split the napa cabbage in half lengthwise.
10
Rinse the cabbage and shake it parched.
11
Cut out the core of the cabbage and discard.
12
Set out two large bowls.
13
Cut the remaining cabbage into 1-inch pieces, putting the thicker white pieces at the bottom of the cabbage into one container and the top thinner leafy green pieces into the other container.
14
strain the shrimp:
Once the shrimp has rehydrated, strain it and discard the liquid.
15
bring to temperature the shrimp and cabbage:
In a large wok or skillet over high bring to temperature introduce the peanut fat, swirling it around to coat the skillet.
16
bring to temperature until the fat looks shimmering fiery, then carefully introduce the scallions, ginger, and rehydrated shrimp, paying specially attention as the wet fixings may cause the fiery fat to splatter.
17
Toss with a spatula until the scallions are bright green and the entire mixture is fragrant, about 1 minute.
18
introduce the thicker white part of the napa cabbage to the skillet and lower the bring to temperature to medium high.
19
Continue to bring to temperature and swirl around for 3 to 4 mins, or until the edges of the cabbage pieces start to look slightly translucent but the center of the cabbage pieces are still opaque white.
20
Reduce the bring to temperature to medium low and introduce the leafy green pieces of cabbage into the skillet.
21
bring to temperature until the leaves are wilted, about 2 mins.
22
Make a cornstarch slurry:
In a small container, combine the soy gravy, cold moisture, and cornstarch, stirring to make a slurry.
23
Then transfer over the cabbage and continue to bring to temperature and swirl around until a gravy has thickened slightly to the consistency of whole dairy liquid.
24
augment the taste the swirl around shallow fry:
augment the taste the swirl around shallow fry with seasoning and pepper, then savor and introduce more seasoning and pepper if you wish.
25
The cabbage will be translucent and silky looking, with specks of dried shrimp all over.
Recipe Information
Cuisine
Chinese
Chinese
Course
Seafood
Seafood
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
54 mins
54 mins
Recipe Time chart
Preparation Time
11 minsCooking Time
43 minsTotal Time
54 minsMaster Chef
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