Braised Cabbage with Dried Shrimp and Mushroom 白菜燜香菇蝦米
The Braised Cabbage with Dried Shrimp and Mushroom 白菜燜香菇蝦米 is one of the best, most satisfying chinese vegetable dishes to cook and eat on chilly wind swept autumn's day. Tasty, gorgeously saucy, simple yet richly layered with flavors, tenderly melting in your mouth and warming to the depths of your toes!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 small head Napa Cabbage
- 20 chinese dried shrimps
- 7 chinese dried mushrooms
- 1/2 tsp salt
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp Shao Hsing rice wine
- 2 tbsp oyster sauce
- 1 tsp corn starch
Instructions
- 1
Soak mushrooms, stems down, in 1 1/2 to 2 cups of room temperature water to cover a few hours before you want to cook. When softened enough to slice, squeeze water out and cut off the stem and discard. Reserve mushroom soaking water. Slice the mushroom cap into 1/8 inch slices.
- 2
Cut off the bottom 1/4 inch of cabbage and discard. Peel off the leaves of the cabbage and wash well. Stack up a couple of leaves at a time and slice into 1 inch segments.
- 3
Heat wok over medium high heat. When wok is hot add 1 tbsp oil and add the dried shrimps and mushrooms. Stir a few times until fragrance rises. Add additional 2 tbsp oil and add in the cabbage, being careful of oil splatters. Add salt and then stir fry for 2 minutes until the cabbage is mostly wilted. Add in reserved mushroom water, soy sauce, sugar, rice wine and oyster sauce.
- 4
Cover, turn heat to medium low and let simmer for 5-10 minutes or until the cabbage is meltingly soft.
- 5
Mix starch with 1 tbsp water, give it a stir before pouring into the wok while stirring constantly. When sauce becomes thick and glossy turn off heat.