Sunrise Cabbage 開陽白菜

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

1. Wash and soak dried shrimp (do the same with your mushrooms if you’re using dried ones).
2. Slice mushrooms and drain shrimp.
3. Using a wok or chef’s pan on medium-high heat, pour in 2 tablespoons of oil and stir fry the garlic until fragrant.
4. Add mushrooms and shrimp. Stir fry until fragrant.
5. Add cabbage and stir fry lightly (until just wilted).
6. Add soup stock, then cover and simmer.
7. Season according to taste and stir well.
8. Use cornstarch water to thicken the sauce until it reaches the desired consistency.