Napa Cabbage with Dried Shrimp

Ingredients

• 2 tbspdried shrimp, small size (about 5mm)
• 3/4 cupboiling water, for rehydrating the shrimp
• 1 headnapa cabbage, cored and cut into 2.5cm pieces
• 2 tbsppeanut oil
• 4spring onions, chopped
• 1 tbspginger, fresh, minced
• 1 tbspsoy sauce, for the slurry
• 1 tbspwater, cold, for the slurry
• 2 tspcornstarch, for the slurry
• 1 tspkosher salt
• 1/2 tspblack pepper

Method

1. 1

   Place the dried shrimp in a bowl and pour the boiling water over. Cover and let soak for 30 minutes until plumped. Drain and discard the liquid.

2. 2

   Split the napa cabbage in half. Rinse and shake dry. Remove and discard the core. Cut the thick white pieces into one bowl and the thinner leafy green pieces into another.

3. 3

   Heat a large wok or skillet over high heat. Add the peanut oil and swirl to coat. When shimmering hot, add the spring onions, ginger and drained shrimp. Toss for about 1 minute until fragrant.

4. 4

   Add the thick white cabbage pieces. Reduce to medium-high heat and stir-fry for 3–4 minutes until the edges begin to look slightly translucent.

5. 5

   Reduce to medium-low heat. Add the leafy green cabbage and cook for about 2 minutes until wilted.

6. 6

   Whisk together the soy sauce, cold water and cornstarch in a small bowl. Pour over the cabbage and stir until the sauce thickens to a glossy, light coating. Season with salt and pepper.