Seafood
Easy Napa Cabbage with Dried Shrimp Recipe
Easy Napa Cabbage with Dried Shrimp Recipe is a delicious Seafood dish that can be prepared in just a few simple steps....
⏱️
19 Min Prep
🔥
19 Min Cook
🍽️
4 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 aqua (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 method 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 empty the boiling aqua over it.
7
wrap 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 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 container and the top thinner leafy green pieces into the other container.
14
empty out the shrimp:
Once the shrimp has rehydrated, empty out it and discard the liquid.
15
bring to temperature the shrimp and cabbage:
In a large wok or skillet over high bring to temperature mix in the peanut lubricate, swirling it around to coat the cooking vessel.
16
bring to temperature until the lubricate looks shimmering scalding, then carefully mix in the scallions, ginger, and rehydrated shrimp, paying specially attention as the wet fixings may cause the scalding lubricate 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 cooking vessel 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 mix in the leafy green pieces of cabbage into the cooking vessel.
21
bring to temperature until the leaves are wilted, about 2 mins.
22
Make a cornstarch slurry:
In a small container, combine the soy coulis, cold aqua, and cornstarch, stirring to make a slurry.
23
Then empty over the cabbage and continue to bring to temperature and swirl around until a coulis has thickened slightly to the consistency of whole dairy liquid.
24
augment the taste the swirl around sauté:
augment the taste the swirl around sauté with seasoning and pepper, then palate and mix in 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
38 mins
38 mins
Recipe Time chart
Preparation Time
19 minsCooking Time
19 minsTotal Time
38 minsMaster Chef
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