Ingredients
- Dried Shrimp (2 tablespoons)
- Boiling Water (3/4 cup)
- Napa Cabbage (1 head)
- Peanut Oil (2 tablespoons)
- Scallions (4 Chopped)
- Ginger (1 tablespoon)
- Soy Sauce (1 tablespoon)
- Water (1 tablespoon)
- Cornstarch (2 teaspoons)
- Kosher Salt (1 teaspoon)
- Pepper (1/2 teaspoon)
Instructions
Steps
- Rehydrate the dried shrimp: Place 2 tablespoons of dried shrimp in a small bowl and pour 3/4 cup of boiling water over it. Cover with a plate and let it sit for 30 minutes until the shrimp plump up.
- Prepare the cabbage: Cut 1 head of napa cabbage in half lengthwise, rinse, and shake dry. Remove and discard the core. Cut the cabbage into 1-inch pieces, placing the thicker white parts in one bowl and the thinner leafy green parts in another.
- Drain the shrimp: After 30 minutes, drain the shrimp and discard the soaking liquid.
- Cook the shrimp and cabbage: Heat 2 tablespoons of peanut oil in a large wok or skillet over high heat. Once shimmering, add 4 chopped scallions, 1 tablespoon of ginger, and the drained shrimp. Stir-fry for about 1 minute until fragrant.
- Add the white cabbage: Lower the heat to medium-high and add the thicker white cabbage pieces. Cook and stir for 3 to 4 minutes until slightly translucent around the edges.
- Incorporate the leafy greens: Reduce heat to medium-low and add the leafy green cabbage. Cook until wilted, about 2 minutes.
- Make a cornstarch slurry: In a small bowl, mix 1 tablespoon of soy sauce, 1 tablespoon of cold water, and 2 teaspoons of cornstarch to create a slurry. Pour this over the cabbage mixture and stir until slightly thickened, about the consistency of whole milk.
- Season to taste: Add 1 teaspoon of kosher salt and 1/2 teaspoon of pepper, adjusting to taste. The stir-fry should be shiny and silky with specks of shrimp throughout.