Napa Cabbage with Dried Shrimp

The method

1. 01

   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 to rehydrate.

2. 02

   Split the napa cabbage in half lengthwise. Rinse and shake it dry. Cut out the core and discard.

3. 03

   Cut the remaining cabbage into 1-inch pieces, putting the thicker white pieces in one bowl and the thinner leafy green pieces in another.

4. 04

   Once the shrimp has rehydrated, drain it and discard the liquid.

5. 05

   In a large wok or skillet over high heat, add the peanut oil and swirl to coat the pan.

6. 06

   When the oil is shimmering hot, add the scallions, ginger, and rehydrated shrimp. Toss until the scallions are bright green and fragrant, about 1 minute.

7. 07

   Add the thicker white part of the napa cabbage and lower the heat to medium high. Cook and stir for 3 to 4 minutes until the edges are slightly translucent.

8. 08

   Reduce heat to medium low and add the leafy green pieces of cabbage. Cook until wilted, about 2 minutes.

9. 09

   In a small bowl, combine soy sauce, cold water, and cornstarch to make a slurry. Pour over the cabbage and cook until the sauce thickens slightly.

10. 10

    Season with salt and pepper to taste. The cabbage should be translucent and silky with specks of dried shrimp.