Kevin says, “This is a dish called “Sunrise Cabbage” as the colours of the shrimp are supposed represent sunlight breaking through the fields of green represented by the cabbage. A lot of traditional dishes are named poetically. This dish is also pretty easy to cook – very accessible to people not familiar with Chinese cooking techniques! Also, all the ingredients except the dried shrimp can be sourced locally.
- 2.5 cups (600g) washed Napa cabbage, chopped roughly into 2 inch (5 cm) segments
- 3 fresh or dried Shittake mushrooms
- 5 tsp (25g) dried shrimp
- 2 tsp (10g) minced garlic
- 1 cup (200 mL) soup stock (chicken, preferable)
- Salt to taste
- About ¼ cup (59 ml) cornstarch water (cornstarch mixed with water)
- 2 tablespoons (10 mL) vegetable oil
- Wash and soak dried shrimp (do the same with your mushrooms if you’re using dried ones).
- Slice mushrooms and drain shrimp.
- Using a wok or chef’s pan on medium-high heat, pour in 2 tablespoons of oil and stir fry the garlic until fragrant.
- Add mushrooms and shrimp. Stir fry until fragrant.
- Add cabbage and stir fry lightly (until just wilted).
- Add soup stock, then cover and simmer.
- Season according to taste and stir well.
- Use cornstarch water to thicken the sauce until it reaches the desired consistency.