Seafood
Best Napa Cabbage with Dried Shrimp Recipe
If you enjoy authentic Best Napa Cabbage with Dried Shrimp Recipe cuisine, this homemade Seafood recipe is worth trying at home....
⏱️
8 Min Prep
🔥
35 Min Cook
🍽️
3 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 essence.
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 liquid (1 cup for medium-sized shrimp, 1 1/4 cup for large) and for longer time (45 to 60 moments), then chop it up into smaller 1/4-inch chunks.
5
To make this steps 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 dish and stream in the boiling liquid over it.
7
lid with a small plate and let sit for 30 moments 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 arid.
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 dish and the top thinner leafy green pieces into the other dish.
14
sieve the shrimp:
Once the shrimp has rehydrated, sieve it and discard the liquid.
15
make the shrimp and cabbage:
In a large wok or skillet over high scalding up mix in the peanut fat, swirling it around to coat the wok.
16
scalding up until the fat looks shimmering scalding, then carefully mix in the scallions, ginger, and rehydrated shrimp, paying specially attention as the wet components may cause the scalding fat to splatter.
17
Toss with a spatula until the scallions are bright green and the entire mixture is fragrant, about 1 minute.
18
mix in the thicker white part of the napa cabbage to the wok and lower the scalding up to medium high.
19
Continue to make and swirl around for 3 to 4 moments, 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 scalding up to medium low and mix in the leafy green pieces of cabbage into the wok.
21
make until the leaves are wilted, about 2 moments.
22
Make a cornstarch slurry:
In a small dish, combine the soy condiment dip, cold liquid, and cornstarch, stirring to make a slurry.
23
Then stream in over the cabbage and continue to make and swirl around until a condiment dip has thickened slightly to the consistency of whole dairy liquid.
24
essence the swirl around wok-fry:
essence the swirl around wok-fry with table salt and pepper, then non-honeyed profile and mix in more table salt 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
43 mins
43 mins
Recipe Time chart
Preparation Time
8 minsCooking Time
35 minsTotal Time
43 minsMaster Chef
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