Napa Cabbage with Dried Shrimp

Drain the shrimp: Once the shrimp has rehydrated, drain it and discard the liquid.

Cook the shrimp and cabbage: In a large wok or skillet over high heat add the peanut oil, swirling it around to coat the pan.

Heat until the oil looks shimmering hot, then carefully add the scallions, ginger, and rehydrated shrimp, paying specially attention as the wet ingredients may cause the hot oil to splatter. Toss with a spatula until the scallions are bright green and the entire mixture is fragrant, about 1 minute.

Add the thicker white part of the napa cabbage to the pan and lower the heat to medium high. Continue to cook and stir for 3 to 4 minutes, or until the edges of the cabbage pieces start to look slightly translucent but the center of the cabbage pieces are still opaque white.

Reduce the heat to medium low and add the leafy green pieces of cabbage into the pan. Cook until the leaves are wilted, about 2 minutes.

Make a cornstarch slurry: In a small bowl, combine the soy sauce, cold water, and cornstarch, stirring to make a slurry. Then pour over the cabbage and continue to cook and stir until a sauce has thickened slightly to the consistency of whole milk.

Season the stir fry: Season the stir fry with salt and pepper, then taste and add more salt and pepper if you wish. The cabbage will be translucent and silky looking, with specks of dried shrimp all over.