Napa Cabbage with Dried Shrimp

Instructions

1. 1

   Place the dried shrimp in a small bowl and pour the boiling water over it. Cover and let sit for 30 minutes to rehydrate.

2. 2

   Split the napa cabbage in half lengthwise, rinse, and shake dry. Cut out and discard the core.

3. 3

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

4. 4

   Drain the rehydrated shrimp and discard the soaking liquid.

5. 5

   In a large wok or skillet over high heat, add the peanut oil and heat until shimmering hot.

6. 6

   Carefully add the scallions, ginger, and rehydrated shrimp. Toss with a spatula for about 1 minute until fragrant.

7. 7

   Add the thicker white part of the cabbage. Lower heat to medium-high and cook, stirring, for 3 to 4 minutes until edges look translucent.

8. 8

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

9. 9

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

10. 10

    Season with salt and pepper to taste and serve.