ChineseMain course
Napa Cabbage with Dried Shrimp
This dish brings together tender napa cabbage with the concentrated, salty depth of dried shrimp. The shrimp rehydrates in boiling water, then gets quickly stir-fried with scallions and ginger before the cabbage is added in stages. A cornstarch slurry brings it all together into a light, glossy sauce. If you prefer a vegetarian version, swap the dried shrimp for rehydrated shiitake mushrooms, thinly sliced.
1h 35mServes 4
Method
9 steps · 1h 35m total
- 01
Rehydrate Shrimp
Place the dried shrimp in a small bowl and pour 3/4 cup boiling water over it. Cover with a small plate and let sit for 30 minutes; the shrimp will lighten in color and plump up. If using larger dried shrimp, you'll need more water (1 cup for medium, 1 1/4 cup for large) and longer rehydration (45 to 60 minutes), then chop into 1/4-inch pieces. - 02
Prep Cabbage Halves
