Name: Irvin Lin's Napa Cabbage with Dried Shrimp
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 2 tablespoons dried shrimp, small size preferred, 1/4-inch in size -; 1/2 to 3/4 cup boiling water, enough to generously cover the shrimp -; 1 medium head (2 pounds) napa cabbage -; 2 tablespoons peanut or vegetable oil -; 4 scallions, cut into 1-inch pieces -; 1 tablespoon (about a 1-inch piece) fresh ginger, peeled and minced -; 1 tablespoon soy sauce -; 1 tablespoon cold water -; 2 teaspoons cornstarch -; 1 teaspoon kosher salt, plus more to taste -; 1/2 teaspoon white pepper, plus more to taste -

Irvin Lin's Napa Cabbage with Dried Shrimp

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Irvin Lin's Napa Cabbage with Dried Shrimp

1. 2 tablespoons dried shrimp, small size preferred, 1/4-inch in size -

2. 1/2 to 3/4 cup boiling water, enough to generously cover the shrimp -

3. 1 medium head (2 pounds) napa cabbage -

4. 2 tablespoons peanut or vegetable oil -

5. 4 scallions, cut into 1-inch pieces -

6. 1 tablespoon (about a 1-inch piece) fresh ginger, peeled and minced -

7. 1 tablespoon soy sauce -

8. 1 tablespoon cold water -

9. 2 teaspoons cornstarch -

10. 1 teaspoon kosher salt, plus more to taste -

11. 1/2 teaspoon white pepper, plus more to taste -

How to cook deliciously - Irvin Lin's Napa Cabbage with Dried Shrimp

1. Stage

Rehydrate the dried shrimp: 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.

2. Stage

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

3. Stage

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

4. Stage

Cook the shrimp and cabbage: In a large wok or skillet over high heat add the peanut oil, swirling it around to coat the pan. Heat until the oil looks shimmering hot, then carefully add the scallions, ginger, and rehydrated shrimp, paying specially attention as the wet ingredients may cause the hot oil to splatter. Toss with a spatula until the scallions are bright green and the entire mixture is fragrant, about 1 minute. Add the thicker white part of the napa cabbage to the pan and lower the heat to medium high. Continue to cook and stir for 3 to 4 minutes, or until the edges of the cabbage pieces start to look slightly translucent but the center of the cabbage pieces are still opaque white. Reduce the heat to medium low and add the leafy green pieces of cabbage into the pan. Cook until the leaves are wilted, about 2 minutes.

5. Stage

Make a cornstarch slurry: In a small bowl, combine the soy sauce, cold water, and cornstarch, stirring to make a slurry. Then pour over the cabbage and continue to cook and stir until a sauce has thickened slightly to the consistency of whole milk.

6. Stage

Season the stir fry: Season the stir fry with salt and pepper, then taste and add more salt and pepper if you wish. The cabbage will be translucent and silky looking, with specks of dried shrimp all over.