Napa Cabbage with Dried Shrimp
Here is a straightforward way to make Napa Cabbage with Dried Shrimp at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. It sits firmly in the Chinese tradition, so expect the flavours you would get from a good home kitchen there. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Hard
Ingredients
- 2 tbsp Dried Shrimp
- ¾ cup Boiling Water
- 1 Head Napa Cabbage
- 2 tbsp Peanut Oil
- 4 Chopped Scallions
- 1 tbsp Chopped Ginger
- 1 tbsp Soy Sauce
- 1 tbsp Water
- 2 tsp Cornstarch
- 1 tsp Kosher Salt
- ½ tsp To taste Pepper
Method
- 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.
- 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.
- 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.
- Drain the shrimp:
- Once the shrimp has rehydrated, drain it and discard the liquid.
- 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.
- 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.
- 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.
Tips for the best Napa Cabbage with Dried Shrimp
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- This is a 17-step recipe, so set up your workspace in the order the steps use it.
- Read the whole method before you start and measure out the 11 ingredients first — it keeps the pace relaxed once the heat is on.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Swap the shrimp for scallops or chicken or cauliflower — keep the cooking time similar and check for doneness.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Pair with plain rice or noodles and a crisp cucumber salad.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
What can I substitute for dried shrimp?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Napa Cabbage with Dried Shrimp recipe hard to make?
It is rated hard: 11 ingredients and 17 steps. Follow the order and the tips above and it is very forgiving.
Can I make Napa Cabbage with Dried Shrimp ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Recipe data via TheMealDB — source
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