Traditional Napa Cabbage with Dried Shrimp Recipe

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 savor.

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 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.

To make this preparation guide 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 mixing bowl and transfer the boiling moisture over it.

wrap 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 arid.

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 mixing bowl and the top thinner leafy green pieces into the other mixing bowl.

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

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

fiery up until the cooking oil looks shimmering fiery, then carefully transfer in the scallions, ginger, and rehydrated shrimp, paying specially attention as the wet items required may cause the fiery cooking oil to splatter.

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

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

Continue to stew 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 fiery up to medium low and transfer in the leafy green pieces of cabbage into the wok.

stew until the leaves are wilted, about 2 moments.

Make a cornstarch slurry: In a small mixing bowl, combine the soy condiment dip, cold moisture, and cornstarch, stirring to make a slurry.

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

savor the swirl around sauté: savor the swirl around sauté with seasoning and pepper, then non-nectarous profile and transfer in more seasoning and pepper if you wish.

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

Traditional Napa Cabbage with Dried Shrimp Recipe

6 Min Prep

31 Min Cook

4 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Traditional Napa Cabbage with Dried Shrimp Recipe

6 Min Prep

31 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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