Homemade Napa Cabbage with Dried Shrimp

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

Dried shrimp gives this Chinese dish a punch of salty umami taste.

You can find it at an Asian grocery store in the frozen or refrigerated section.

Look for small-sized dried shrimp, about a 1/4-inch in size.

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.

To make this formula vegetarian, omit the dried shrimp and use four or five dried shiitake mushrooms, rehydrated, and sliced thin.

Rehydrate the dried shrimp: Place the dried shrimp in a small container and transfer the boiling liquid over it.

put a lid on with a small plate and let sit for 30 moments so the shrimp can rehydrate.

The shrimp will be lighter in color and plump up slightly.

Prep the cabbage: Meanwhile, split the napa cabbage in half lengthwise.

Rinse the cabbage and shake it parched.

Cut out the core of the cabbage and discard.

Set out two large bowls.

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.

empty out the shrimp: Once the shrimp has rehydrated, empty out it and discard the liquid.

prepare the shrimp and cabbage: In a large wok or skillet over high burning up toss in the peanut cooking oil, swirling it around to coat the wok.

burning up until the cooking oil looks shimmering burning, then carefully toss in the scallions, ginger, and rehydrated shrimp, paying specially attention as the wet components may cause the burning cooking oil to splatter.

Toss with a spatula until the scallions are bright green and the entire mixture is fragrant, about 1 minute.

toss in the thicker white part of the napa cabbage to the wok and lower the burning up to medium high.

Continue to prepare 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.

Reduce the burning up to medium low and toss in the leafy green pieces of cabbage into the wok.

prepare until the leaves are wilted, about 2 moments.

Make a cornstarch slurry: In a small container, combine the soy coulis, cold liquid, and cornstarch, stirring to make a slurry.

Then transfer over the cabbage and continue to prepare and swirl around until a coulis has thickened slightly to the consistency of whole dairy liquid.

augment the taste the swirl around wok-fry: augment the taste the swirl around wok-fry with seasoning and pepper, then palate and toss in more seasoning and pepper if you wish.

The cabbage will be translucent and silky looking, with specks of dried shrimp all over.

Homemade Napa Cabbage with Dried Shrimp

12 Min Prep

30 Min Cook

4 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Homemade Napa Cabbage with Dried Shrimp

12 Min Prep

30 Min Cook

4 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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