Ingredients

Instructions

1. 1

   Rinse the dried shrimp to remove any impurities, then soak them in a small bowl of warm water for 15 minutes to rehydrate. Drain the shrimp but reserve the soaking liquid if you prefer a stronger seafood flavor.

2. 2

   Wash the napa cabbage thoroughly. Cut the cabbage into 2-inch pieces, separating the firm white stem pieces from the tender green leafy parts.

3. 3

   Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic, ginger slices, and rehydrated shrimp. Stir-fry for about 1 minute until aromatic.

4. 4

   Add the white cabbage stems to the pan first, as they take longer to cook. Stir-fry for 2 to 3 minutes until the edges begin to turn translucent.

5. 5

   Add the green cabbage leaves, the chicken broth (or reserved soaking water), and the Shaoxing wine. Stir well to combine.

6. 6

   Cover the pan with a lid and reduce heat to medium. Let it braise for 3 to 5 minutes until the cabbage is completely tender and sweet.

7. 7

   Remove the lid. Season with salt and white pepper. Increase heat slightly to reduce the liquid if it is too soupy.

8. 8

   Turn off the heat, drizzle with sesame oil for aroma, and serve hot.