Napa Cabbage with Dried Shrimp

Steps

1. 1
   Step 1:

   Place the dried shrimp in a small bowl and pour the boiling water over it.

2. 2
   Step 2:

   Cover the bowl with a small plate and let the shrimp sit for 30 minutes to rehydrate.

   30 min
3. 3
   Step 3:

   Split the napa cabbage in half lengthwise, rinse it, and shake it dry.

4. 4
   Step 4:

   Cut out and discard the cabbage core.

5. 5
   Step 5:

   Cut the remaining cabbage into 1-inch pieces, separating the thicker white bottom pieces into one large bowl and the thinner leafy green top pieces into another large bowl.

6. 6
   Step 6:

   Drain the rehydrated shrimp and discard the soaking liquid.

7. 7
   Step 7:

   Heat the peanut oil in a large wok or skillet over high heat, swirling to coat the pan.

8. 8
   Step 8:

   When the oil is shimmering hot, carefully add the scallions, ginger, and rehydrated shrimp.

9. 9
   Step 9:

   Toss with a spatula until the scallions are bright green and the mixture is fragrant, about 1 minute.

   1 min
10. 10
    Step 10:

    Add the thicker white cabbage pieces and reduce the heat to medium-high.

11. 11
    Step 11:

    Cook and stir for 3 to 4 minutes, until the cabbage edges are slightly translucent while the centers remain opaque white.

    3–4 min
12. 12
    Step 12:

    Reduce the heat to medium-low and add the leafy green cabbage pieces.

13. 13
    Step 13:

    Cook until the leaves are wilted, about 2 minutes.

    2 min
14. 14
    Step 14:

    In a small bowl, combine the soy sauce, cold water, and cornstarch, stirring to make a slurry.

15. 15
    Step 15:

    Pour the slurry over the cabbage and continue cooking and stirring until the sauce thickens slightly to the consistency of whole milk.

16. 16
    Step 16:

    Season with salt and pepper, then taste and add more salt and pepper if desired.