Napa Cabbage with Dried Shrimp

Name: Napa Cabbage with Dried Shrimp
Prep time: 1 h 54 min
Cook time: 5 min
Total time: 1 h 59 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 tbsp dried shrimps; ¾ cup boiling water; 1 napa cabbage; 2 tbsp peanut oil; 4 scallions; 1 tbsp ginger; 1 tbsp soy sauce; 1 tbsp water; 2 tsp cornstarch; 1 tsp kosher salt; ½ tsp pepper

A weekend Chinese dinner made with seafood. Ready in about 1 hour 59 minutes. Difficulty: more effort.

1 hr 54 minPrep (about)
5 minCook (about)
1 hr 59 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 6 people +

Changed from 4 to 6 people · Back to 4

Main ingredient

3 tbsp dried shrimps

Fresh & other

1 ¼ cups boiling water
2 napa cabbage
6 scallions
1 ½ tbsp ginger
1 ½ tbsp water
1 tbsp cornstarch

Sauces & oils

3 tbsp peanut oil
1 ½ tbsp soy sauce

Spices & seasonings (2): kosher salt, pepper

1 ½ tsp kosher salt
¾ tsp pepper

How to make it

Steps in our own plain words.

Dried shrimp gives this Chinese dish punch of salty umami flavor.
Find it at Asian grocery store in your frozen or refrigerated section.
Look for little-sized dried shrimp, around a 1 4-inch in size.
If you use medium or big dried shrimp, hydrate your shrimp using more water (1 cup.
Keep going for medium-sized shrimp, 1 4 cup for big) and for longer time (45 to 60 min).
Chop it up in smaller 1 4-inch chunks.
Rehydrate the dried shrimp
Place the dried shrimp in a little bowl.
Pour the boiling water over it.
Cover with a small plate.
Let sit for 30 min so the shrimp can rehydrate.
Your shrimp will be lighter in color plus plump up slightly.
Prep the cabbage
While that cooks, split the napa cabbage in half lengthwise.
Rinse the cabbage and shake it dry.
Cut out your core of the cabbage and discard.
Set out two large bowls.
Cut the rest of the cabbage in 1-inch bits, putting the thicker white bits at the bottom of the cabbage in one bowl plus the top thinner leafy green bits into the other bowl.
Drain the shrimp
Wait until the shrimp has rehydrated.
Drain it and discard the liquid.
Cook the shrimp and cabbage
In a large wok or pan on high heat add your peanut oil, swirling it around to coat your pan.
Heat until the oil looks shimmering hot.
Add the rehydrated shrimp, ginger and scallions, paying specially attention as your wet ingredients may cause your hot oil to splatter.
Toss with a spatula till your scallions are bright green and the entire mix is fragrant, about 1 minute.
Add your thicker white part of your napa cabbage to your pan plus lower the heat to medium high.
Continue to cook.
Stir for 3 to 4 minutes, till the edges of the cabbage bits start to look a bit translucent but the center of the cabbage bits are still opaque white.
Turn the heat down to medium low.
Add the leafy green bits of cabbage into the pan.
Heat till the leaves are wilted, about 2 minutes.
Make a cornstarch slurry
Mix the soy sauce, cold water, and cornstarch in a small bowl.
Stir to make a slurry.
Pour over the cabbage and continue to heat.
Mix till a sauce has thickened a bit to the consistency of whole milk.
Season the stir fry
Season the mix fry with salt and pepper, taste.
Add more salt plus pepper if you wish.
Your cabbage will be translucent plus silky looking, using specks of dried shrimp all over.