Napa Cabbage with Dried Shrimp

Seafood · Chinese classic.

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

Method

1. Continue cooking — Dried shrimp gives this Chinese dish a punch of salty umami flavor.
2. Continue cooking — You can find it at an Asian grocery store in the frozen or refrigerated section.
3. Continue cooking — Look for small-sized dried shrimp, about a 1/4-inch in size.
4. Prep and chop — If you use medium or large dried shrimp, hydrate the shrimp with more water (1 cup for medium-sized shrimp, 1 1/4 cup for large) and for longer time (45 to 60 minutes), then chop it up into smaller 1/4-inch chunks.
5. Continue cooking — To make this recipe vegetarian, omit the dried shrimp and use four or five dried shiitake mushrooms, rehydrated, and sliced thin.
6. Bring to a boil — Rehydrate the dried shrimp: Place the dried shrimp in a small bowl and pour the boiling water over it.
7. Cover and cook — Cover with a small plate and let sit for 30 minutes so the shrimp can rehydrate.
8. Continue cooking — The shrimp will be lighter in color and plump up slightly.
9. Continue cooking — Prep the cabbage: Meanwhile, split the napa cabbage in half lengthwise.
10. Continue cooking — Rinse the cabbage and shake it dry. Cut out the core of the cabbage and discard.
11. Continue cooking — 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 bowl and the top thinner leafy green pieces into the other bowl.
12. Drain — Drain the shrimp: Once the shrimp has rehydrated, drain it and discard the liquid.

More China recipes

• Kung Pao Chicken
• Pork Dumplings
• Egg Fried Rice
• Mapo Tofu
• Sweet and Sour Pork
• Chow Mein