Napa Cabbage with Dried Shrimp

1. Rehydrate the dried shrimp: put them in a small bowl, pour over the boiling water, cover with a small plate and leave for 30 minutes, until lighter in colour and plumped up.
2. Meanwhile, prepare the cabbage: halve the napa cabbage lengthwise, rinse and shake dry, then cut out and discard the core. Cut the cabbage into 1-inch pieces, keeping the thicker white parts in one bowl and the leafy green parts in another.
3. Once rehydrated, drain the shrimp and discard the soaking liquid.
4. Heat the peanut oil in a large wok or skillet over high heat, swirling to coat. When it is shimmering hot, carefully add the scallions, ginger and shrimp (mind the splatter from the wet ingredients) and toss until the scallions are bright green and fragrant, about 1 minute.
5. Add the thicker white cabbage and lower the heat to medium-high. Cook, stirring, for 3 to 4 minutes, until the edges look slightly translucent but the centres are still opaque white.
6. Lower the heat to medium-low, add the leafy green cabbage and cook until wilted, about 2 minutes.
7. Make a slurry by mixing the soy sauce, cold water and cornflour in a small bowl, pour it over the cabbage and cook, stirring, until the sauce thickens slightly to about the consistency of whole milk.
8. Season with the salt and pepper, taste and adjust. The cabbage should be translucent and silky, flecked with dried shrimp.

Tips from the ZestyPlate Kitchen

• Soak the dried shrimp first so they plump up and release their savoury flavour.
• Separate the thick white stems from the leafy parts and start with the stems, since they need longer.
• Keep the heat high while the stems cook, then bring it down for the tender leaves.
• Stir in the cornflour slurry at the end for a light, glossy coating that clings to the cabbage.