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Dried Shrimp

Boiling Water

Napa Cabbage

Peanut Oil

Scallions

Ginger

Soy Sauce

Water

Cornstarch

Kosher Salt

Pepper

Instructions

• Dried shrimp gives this Chinese dish a punch of salty umami flavor.
• 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 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.
• To make this recipe 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 bowl and pour the boiling water over it.
• Cover with a small plate and let sit for 30 minutes 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 dry.
• 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 bowl and the top thinner leafy green pieces into the other bowl.
• Drain the shrimp: Once the shrimp has rehydrated, drain it and discard the liquid.
• Cook the shrimp and cabbage: In a large wok or skillet over high heat add the peanut oil, swirling it around to coat the pan.
• Heat until the oil looks shimmering hot, then carefully add the scallions, ginger, and rehydrated shrimp, paying specially attention as the wet ingredients may cause the hot oil to splatter.
• Toss with a spatula until the scallions are bright green and the entire mixture is fragrant, about 1 minute.
• Add the thicker white part of the napa cabbage to the pan and lower the heat to medium high.
• Continue to cook and stir for 3 to 4 minutes, 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 heat to medium low and add the leafy green pieces of cabbage into the pan.
• Cook until the leaves are wilted, about 2 minutes.
• Make a cornstarch slurry: In a small bowl, combine the soy sauce, cold water, and cornstarch, stirring to make a slurry.
• Then pour over the cabbage and continue to cook and stir until a sauce has thickened slightly to the consistency of whole milk.
• Season the stir fry: Season the stir fry with salt and pepper, then taste and add more salt and pepper if you wish.
• The cabbage will be translucent and silky looking, with specks of dried shrimp all over.