This is a very simple dish to prepare. All the ingredients required to cook this dish are easily available from national supermarkets except the dried shrimps but you can prepared from scratch and any Asian grocers. This dish’s name is claimed by many cuisines like Szechuan, Hunan, Teochew and many other Chinese cuisines as parts of their recipe. Anyway, they are almost the same except one or two ingredients are added or subtracted example hot peppers/light soy sauce/cooking wine.
Well, I prefer my dish to be as simple as possible as I want the sweetness of the napa cabbage and shrimps to remain the same.
1½ pound napa cabbage, washed, center stem and end removed, separate into each leaf, if it is too big, cut the leaf into two halves
¼ cup dried shrimps, soaked in warm water until softened
8 cloves garlic, peeled and cut into very thin slices
¾ cup “No MSG” chicken broth
1 teaspoon cooking white wine (optional)
1/8 teaspoon white ground pepper
Salt to taste
1½ tablespoons cornstarch with 2½ tablespoons water
3 tablespoons canola/vegetable/corn oil
Heat a large wok/frying pan/sauté pan with canola/vegetable/corn oil over medium- high heat. Add sliced garlic and sauté until for 20 seconds. Add soaked dried shrimps and sauté for 1 minute. Toss in the cabbage and stir-fry until all ingredients are well combine.
Pour in the chicken broth and increase the heat to high. Cover and simmer for 4-5 minutes or until napa cabbage leaves are tender. Stir in the cornstarch mixture and until heat heated through. Season with white pepper and salt.
Dish out onto a large platter and serve with steamed rice.