Napa Cabbage with Dried Shrimp

Pasos

1. 1

   Rehydrate the dried shrimp by placing them in a small bowl and pouring boiling water over them. Cover and let sit for 30 minutes until plump.

2. 2

   Prepare the cabbage: split the napa cabbage in half lengthwise, rinse, and remove the core. Cut the remaining cabbage into 1-inch pieces, placing the thicker white pieces at the bottom bowl and the leafy green pieces at another.

3. 3

   Drain the shrimp and discard the soaking liquid.

4. 4

   Heat peanut oil in a large wok or skillet over high heat. Add the scallions, ginger, and rehydrated shrimp. Toss quickly until the mixture is fragrant and the shrimp are plump, about 1 minute.

5. 5

   Add the thicker white parts of the napa cabbage to the pan and cook over medium-high heat for 3–4 minutes, until the edges look slightly translucent but the centers remain opaque white.

6. 6

   Lower the heat to medium-low and add the leafy green cabbage. Cook until the leaves are wilted, about 2 minutes.

7. 7

   Make a cornstarch slurry by combining soy sauce, cold water, and cornstarch in a small bowl. Pour over the cabbage and cook, stirring, until the sauce thickens to a consistency similar to whole milk.

8. 8

   Season with salt and pepper to taste. The dish will be translucent and glossy with specks of dried shrimp throughout.