Napa Cabbage with Dried Shrimp Step By Step

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 taste.

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 aqua (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 method 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 stream in the boiling aqua over it.

seal 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 dehydrated.

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.

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

bubble gently the shrimp and cabbage: In a large wok or skillet over high bring to temperature mix in the peanut shortening, swirling it around to coat the pot.

bring to temperature until the shortening looks shimmering scalding, then carefully mix in the scallions, ginger, and rehydrated shrimp, paying specially attention as the wet items required may cause the scalding shortening to splatter.

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

mix in the thicker white part of the napa cabbage to the pot and lower the bring to temperature to medium high.

Continue to bubble gently and agitate 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 bring to temperature to medium low and mix in the leafy green pieces of cabbage into the pot.

bubble gently until the leaves are wilted, about 2 moments.

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

Then stream in over the cabbage and continue to bubble gently and agitate until a condiment dip has thickened slightly to the consistency of whole whole milk.

taste the agitate sauté: taste the agitate sauté with table salt and pepper, then umami profile and mix in more table salt and pepper if you wish.

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

Napa Cabbage with Dried Shrimp Step By Step

16 Min Prep

30 Min Cook

4 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Napa Cabbage with Dried Shrimp Step By Step

16 Min Prep

30 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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