Monday, September 16, 2013

Stir-Fried Greens with Dried Shrimp


I love cabbage. I think it's so underrated. It's one of those vegetables that sent me running as a child, but now I can't get enough. It's especially great with noodles, whether in a German inspired recipe or something more Asian.


This dish calls for spring greens or cabbage, but I went with cabbage all the way, using Napa or Chinese cabbage as my cabbage of choice. The cabbage cooks super quickly and still retains a nice bite. Other greens you can use include Savoy cabbage, choy sum, bok choy, or sliced Brussels sprouts.


Along with the crisp, chewy, and salty dried shrimp which fries up in a bit of oil, this dish offers a pungent fishy kick. The effect of the fried dried shrimp is reminiscent of bacon, in my opinion, but fishier... obviously. It is fabulous and adds a wonderful umami element to the dish.


I definitely didn't need any additional salt in this dish. I use low-sodium soy sauce, and even then, it was plenty of sodium in my opinion. This was a great addition to a recent weeknight meal including Stir-Fried Oyster Mushrooms and Chicken.


It cooks in practically no time at all, making this a really easy dish to cook on the fly. I hope you consider adding it to your Chinese cooking arsenal!


Stir-Fried Greens with Dried Shrimp
Serves 1 (or more as part of a larger meal)
(From Every Grain of Rice)

14 oz (400 g) spring greens, or cabbage of your choice
4 scallions, green parts only
4 tablespoons oil or lard (I used quite a bit less)
6 tablespoons thin dried shimp (xia pi)
2 tablespoons light soy sauce
Salt

Discard any fibrous outer leaves and cut out and discard the thick stem of the greens. Shred the leaves. Cut the scallion greens into thin slices.

Add 3 tablespoons of the oil or lard to a seasoned wok over a high flame and swirl it around. Add the shrimp and stir-fry until crisp and fragrant. Remove the shrimp from the wok and set aside.

Return the wok to the stove with the remainder of the oil or lard, add the greens and stir-fry over a high flame until hot, barely cooked and still a little crisp. Return the shrimp, add the soy sauce and salt to taste (you may not need any salt because of the saltiness of the shrimp and soy). Finally add the scallions, stir a couple of times, then turn on to a dish and serve.


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