Napa Cabbage with Dried Shrimp

Method21 steps

1. 1

   Step 1: Measure two tablespoons of small dried shrimp, about a quarter inch long, into a small bowl.

   Uses 2 tbsp small dried shrimp, about ¼ inch long

2. 2

   Step 2: Measure three quarters of a cup of water and bring it to a boil for soaking the shrimp.

   Uses ¾ cup boiling water for soaking dried shrimp; discard after soaking

3. 3

   Step 3: Trim, wash and chop all four scallions. Peel and finely mince fresh ginger (1 tbsp) to measure one tablespoon, keeping both prepared aromatics ready together.

   Uses 4 scallions, chopped in step 3 · 1 tbsp minced fresh ginger, prepared in step 3

4. 4

   Step 4: Pour the actual boiling soaking water over all the measured dried shrimp and cover the bowl with a small plate.

   Uses All the measured dried shrimp · All the freshly boiled three-quarter cup water

5. 5

   Step 5: Leave the covered shrimp to soak for thirty minutes so they rehydrate.

   Rehydrate small dried shrimp · 30 minUses The complete covered soaking bowl

6. 6

   Step 6: Check the soaked shrimp: they should be slightly plumper and lighter in color. Keep them in their bowl until ready to drain.

   Uses All the soaked shrimp and their liquid

7. 7

   Step 7: Meanwhile, remove any damaged outer leaves from the napa cabbage (1 head) and split the head lengthwise into two halves.

   Uses 1 head napa cabbage

8. 8

   Step 8: Rinse both split cabbage halves thoroughly and shake off the excess water.

   Uses Both actual cabbage halves

9. 9

   Step 9: Cut the tough core from both actual cabbage halves and discard the core.

   Uses Both rinsed halves

10. 10

    Step 10: Cut the actual cored cabbage into roughly one-inch pieces. Keep its thick white lower pieces in one large bowl and its thinner leafy green pieces in a separate bowl.

    Uses All the cleaned cored cabbage

11. 11

    Step 11: Set a strainer over the sink and bring the actual fully rehydrated shrimp bowl to it, ready to discard its soaking liquid.

    Uses The actual soaked shrimp bowl

12. 12

    Step 12: Drain the actual rehydrated shrimp well and discard all their soaking liquid. Hold only the drained shrimp for stir-frying.

    Uses All the hydrated shrimp and soaking liquid

13. 13

    Step 13: Set the actual prepared aromatics, drained shrimp and both separate cabbage bowls beside the stove before heating the wok.

    Uses All the prepared aromatics · All the drained shrimp · Both separately held cabbage bowls

14. 14

    Step 14: Heat a large wok or skillet over high heat. Add both tablespoons peanut oil (2 tbsp) and swirl to coat the pan, heating until the oil shimmers.

    Uses 2 tbsp peanut oil

15. 15

    Step 15: Carefully add all the actual chopped scallions, minced ginger and drained shrimp to the hot oil; the damp ingredients can splatter. Toss for about one minute until the scallions are bright green and the mixture is fragrant.

    Fry scallions, ginger and hydrated shrimp · 1 minUses The actual hot oil pan · All the prepared aromatics · All the actual drained shrimp

16. 16

    Step 16: Add all the actual thick white cabbage pieces and lower the heat to medium-high. Stir-fry for three to four minutes, until their edges become translucent while their centers are still white.

    Stir-fry thick white cabbage pieces · 4 minUses The complete fried mixture · Only all the thick white pieces

17. 17

    Step 17: Reduce the heat to medium-low, add all the actual held leafy green cabbage pieces and stir-fry for about two minutes until the leaves wilt.

    Wilt leafy green cabbage pieces · 2 minUses The complete stir-fried pan · Only all the held leafy green pieces

18. 18

    Step 18: In a small clean bowl, stir all the soy sauce (1 tbsp), the separate tablespoon of cold slurry water (1 tbsp) and all the cornstarch (2 tsp) into a smooth slurry.

    Uses 1 tbsp soy sauce for slurry · 1 tbsp cold water for slurry · 2 tsp cornstarch for slurry

19. 19

    Step 19: Stir the actual slurry again, pour it over the actual cabbage pan and keep cooking and stirring until the sauce thickens slightly to the consistency of whole milk.

    Uses All the freshly mixed slurry · The complete cooked cabbage pan

20. 20

    Step 20: Stir the teaspoon of kosher salt (1 tsp) and half teaspoon of ground black pepper through the actual finished cabbage and shrimp, then taste.

    Uses The complete cooked stir-fry · 1 tsp kosher salt for finishing · ½ tsp ground black pepper for finishing

21. 21

    Step 21: Add the separate optional extra salt or black pepper only if needed. The cooked cabbage should be translucent and silky, with small shrimp throughout. Transfer to a serving dish and serve hot as a side, portioning the head of cabbage as needed.

    Uses All the finished stir-fry · More kosher salt at the final tasting, only if needed · More ground black pepper at the final tasting, only if needed