Seafood
Napa Cabbage with Dried Shrimp Made Easy
Learn how to prepare Napa Cabbage with Dried Shrimp Made Easy with this simple recipe. Perfect for Seafood and ideal for Chinese lovers....
⏱️
11 Min Prep
🔥
38 Min Cook
🍽️
5 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 notes.
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 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 transfer the boiling liquid over it.
7
put a lid on 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
empty out the shrimp:
Once the shrimp has rehydrated, empty out it and discard the liquid.
15
prepare the shrimp and cabbage:
In a large wok or skillet over high scalding up mix in the peanut cooking oil, swirling it around to coat the pot.
16
scalding up until the cooking oil looks shimmering scalding, then carefully mix in the scallions, ginger, and rehydrated shrimp, paying specially attention as the wet elements may cause the scalding cooking oil 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 pot and lower the scalding up to medium high.
19
Continue to prepare 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 scalding up to medium low and mix in the leafy green pieces of cabbage into the pot.
21
prepare until the leaves are wilted, about 2 mins.
22
Make a cornstarch slurry:
In a small container, combine the soy gravy, cold liquid, and cornstarch, stirring to make a slurry.
23
Then transfer over the cabbage and continue to prepare and swirl around until a gravy has thickened slightly to the consistency of whole dairy liquid.
24
fragrant element the swirl around shallow fry:
fragrant element the swirl around shallow fry with seasoning and pepper, then umami profile 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
49 mins
49 mins
Recipe Time chart
Preparation Time
11 minsCooking Time
38 minsTotal Time
49 minsMaster Chef
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