Seafood
Napa Cabbage with Dried Shrimp Made Simple
This version of Napa Cabbage with Dried Shrimp Made Simple is flavorful, easy to prepare and suitable for traditional Seafood configurations....
⏱️
18 Min Prep
🔥
19 Min Cook
🍽️
6 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 moments), 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 dish and stream in the boiling moisture over it.
7
seal 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 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 dish and the top thinner leafy green pieces into the other dish.
14
strain the shrimp:
Once the shrimp has rehydrated, strain it and discard the liquid.
15
mildly hot the shrimp and cabbage:
In a large wok or skillet over high mildly hot introduce the peanut coat, swirling it around to coat the wok.
16
mildly hot until the coat looks shimmering burning, then carefully introduce the scallions, ginger, and rehydrated shrimp, paying specially attention as the wet components may cause the burning coat 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 wok and lower the mildly hot to medium high.
19
Continue to mildly hot and agitate 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 mildly hot to medium low and introduce the leafy green pieces of cabbage into the wok.
21
mildly hot until the leaves are wilted, about 2 moments.
22
Make a cornstarch slurry:
In a small dish, combine the soy condiment dip, cold moisture, and cornstarch, stirring to make a slurry.
23
Then stream in over the cabbage and continue to mildly hot and agitate until a condiment dip has thickened slightly to the consistency of whole whole milk.
24
augment the taste the agitate shallow fry:
augment the taste the agitate shallow fry with table salt and pepper, then salty profile and introduce 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
37 mins
37 mins
Recipe Time chart
Preparation Time
18 minsCooking Time
19 minsTotal Time
37 minsMaster Chef
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