Shrimp Fried Cabbage - Incredibly Fresh!
Materials
| Cabbage | 3 leaves |
| Dried shrimp | A handful (about 2 pinches) |
How To Make
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Tear the cabbage leaves into pieces. Cut the cabbage stalks into strips.
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Once the water in the pot is boiling, add the cabbage stalks and cook for 30 seconds before adding the leaves. When the leaves soften, quickly remove them from the pot. Cabbage cooks very quickly, so be careful not to overcook it; otherwise, it will become mushy and lose its fresh sweetness and crunch.
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Heat oil in a new pan over medium heat. Grab a handful of dried shrimp with your fingers and sauté until fragrant.
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Increase the heat to high and add the blanched cabbage. Quickly stir-fry until the cabbage is well mixed with the dried shrimp, then remove from heat!
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Serve! Since different brands of dried shrimp have varying salt content, taste with a chopstick to check the saltiness before adding more. Definitely avoid adding soy sauce, oyster sauce, or chicken essence, as these will ruin the natural freshness and are unnecessary!
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Finally, let’s clarify where the broth comes from. First, the cabbage is blanched, so both the leaves and stalks are wet. Secondly, cabbage is a water-rich vegetable, and the more leaves you use, the more water it releases. For example, in stir-fried vinegar cabbage, quick, high-heat cooking is emphasized to avoid overcooking. So, if you want more broth, use more cabbage leaves and stir-fry a little longer. If you want less broth, stir-fry quickly and remove from the heat.
