Braised Napa Cabbage with Dried Shrimp
The broth turns milky white, the vegetables become soft and tender, and the flavor is fragrant, light, and refreshing. Add the leaves at the end to preserve their vitamin C.
Ingredients
Napa cabbage (middle layer, washed, cut into strips about 2cm wide, then diagonally cut into diamond slices; separate leaves from stems)
500 g
Chopped scallions
5 g
Dried shrimp (wash off surface dust, soak in a little water)
25 g
Minced ginger
5 g
Fine salt
7.5 g
Cooking oil (soybean oil is best)
40 g
Instructions
1
Preparation
First wash the dried shrimp to remove surface dust and soak in a little water. Wash the Napa cabbage, cut into strips about 2cm wide, then diagonally cut into diamond slices, separating the leaves from the stems.
2
Cooking
Place the wok over the fire, add cooking oil and heat. Add chopped scallions and minced ginger, stir-fry until fragrant, then add the cabbage stems and stir-fry a few times. Add fine salt and dried shrimp (together with the soaking water). When the stems are about half-tender, add the cabbage leaves and cook until done.
3
Notes
When braising Napa cabbage this way, do not add soy sauce, otherwise the aftertaste becomes slightly sour and the dish loses its refreshing white-sauce character.
