Chinese Cabbage with Steamed Shrimp

Name: Chinese Cabbage with Steamed Shrimp
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 750 g Chinese cabbage (washed, cut into long strips, blanched in boiling water, and drained); 150 g Dried large shrimp (soaked in warm water until tender, sliced in half, deveined, and washed); 1 Large dried shiitake mushroom (soaked, washed clean, stem removed); 3 tsp Refined salt; 0.5 tbsp Light soy sauce; 0.5 tbsp Cooking wine; 1 tsp MSG; 1 tsp Sesame oil; 1 tsp White pepper powder; 1 Ginger piece; 10 g Scallion stalk; 3 tsp Cornstarch (for thickening); 1 tbsp Lard

A traditional Zhejiang-style steamed dish of cabbage and shrimp, light and not greasy.

50 min

Easy

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Ingredients

Chinese cabbage (washed, cut into long strips, blanched in boiling water, and drained) 750 g

Dried large shrimp (soaked in warm water until tender, sliced in half, deveined, and washed) 150 g

Large dried shiitake mushroom (soaked, washed clean, stem removed) 1

Refined salt 3 tsp

Light soy sauce 0.5 tbsp

Cooking wine 0.5 tbsp

MSG 1 tsp

Sesame oil 1 tsp

White pepper powder 1 tsp

Ginger piece 1

Scallion stalk 10 g

Cornstarch (for thickening) 3 tsp

Lard 1 tbsp

Instructions

Ingredient Preparation

Soak the dried shrimp in warm water until tender, slice them in half with a knife, devein and wash. Wash the Chinese cabbage, cut into long strips, blanch in boiling water, and drain.

Stir-frying the Shrimp

Heat oil in a wok to about 30% hot, add ginger and scallions to release their fragrance, then add the shrimp, cooking wine, light soy sauce, broth, refined salt, and MSG, and stir-fry briefly.

Steaming

Place the cleaned, stem-removed shiitake mushrooms at the bottom of a bowl. Arrange the shrimp neatly around the edge of the bowl, place the cabbage in the center, pour the cooking liquid from the wok over the contents, and steam over boiling water for 15 minutes. Remove from the steamer, drain off the original broth, and invert onto a serving plate.

Pouring the Sauce

Pour the reserved broth into a wok and bring to a boil, thicken lightly with cornstarch slurry, sprinkle with white pepper powder, and drizzle sesame oil over the dish.