ChefBookDinner · Chinese
Napa Cabbage with Dried Shrimp
Dried shrimp gives this Chinese dish a punch of salty umami flavor. The cabbage becomes translucent and silky, complemented by the fragrant ginger and scallions.
Saved from youtube.com ↗
- Prep
- 40 min
- Cook
- 10 min
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Method
Tap a step to mark your place.
Place the dried shrimp in a small bowl and pour the boiling water over it. Cover and let sit for 30 minutes to rehydrate.
Split the napa cabbage in half lengthwise, rinse, and shake dry. Cut out and discard the core.
Cut the cabbage into 1-inch pieces. Put the thicker white pieces in one bowl and the thinner leafy green pieces in another.
Drain the rehydrated shrimp and discard the soaking liquid.
In a large wok or skillet over high heat, add the peanut oil and heat until shimmering hot.
Carefully add the scallions, ginger, and rehydrated shrimp. Toss with a spatula for about 1 minute until fragrant.
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.
Reduce heat to medium-low and add the leafy green cabbage pieces. Cook until wilted, about 2 minutes.
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.
Season with salt and pepper to taste and serve.
Cook this in ChefBook
Keep it. Plan it. Cook it.
- Save & planKeep it in a cookbook and drop it into your week — free.
- GroceriesEvery ingredient on your list in one tap, scaled to your servings.
- Cook ModeOne big step at a time, with timers and the screen kept awake. Premium.
phone camera
