Napa Cabbage with Dried Shrimp

Ingredients

• Dried Shrimp2 tablespoons
• Boiling Water3/4 cup
• Napa Cabbage1 head
• Peanut Oil2 tablespoons
• Scallions4 Chopped
• Ginger1 tablespoon
• Soy Sauce1 tablespoon
• Water1 tablespoon
• Cornstarch2 tsp
• Kosher Salt1 tsp
• Pepper1/2 tsp

Directions

1. 1

   Dried shrimp gives this Chinese dish a punch of salty umami flavor. You can find it at an Asian grocery store in the frozen or refrigerated section. Look for small-sized dried shrimp, about a 1/4-inch in size. If you use medium or large dried shrimp, hydrate the shrimp with more water (1 cup for medium-sized shrimp, 1 1/4 cup for large) and for longer time (45 to 60 minutes), then chop it up into smaller 1/4-inch chunks. To make this recipe vegetarian, omit the dried shrimp and use four or five dried shiitake mushrooms, rehydrated, and sliced thin.

2. 2

   Rehydrate the dried shrimp:

3. 3

   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 so the shrimp can rehydrate. The shrimp will be lighter in color and plump up slightly.

4. 4

   Prep the cabbage:

5. 5

   Meanwhile, split the napa cabbage in half lengthwise. Rinse the cabbage and shake it dry. Cut out the core of the cabbage and discard.

6. 6

   Set out two large bowls. Cut the remaining cabbage into 1-inch pieces, putting the thicker white pieces at the bottom of the cabbage into one bowl and the top thinner leafy green pieces into the other bowl.

7. 7

   Drain the shrimp:

8. 8

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

9. 9

   Cook the shrimp and cabbage:

10. 10

    In a large wok or skillet over high heat add the peanut oil, swirling it around to coat the pan.