Napa Cabbage with Dried Shrimps

Napa cabbage is a cool season annual vegetable which grows best when the days are short and mild. The plant grows to an oblong shaped head consisting of tightly arranged crinkly, thick, light-green leaves with white prominent veins. Innermost layer leaves feature light yellow color.

Napa cabbage is widely used in China, Japan, and Korea. Napa cabbage is used as a sign of prosperity in China, and often appears as a symbol in glass and porcelain figures. The Jadeite Cabbage sculpture of Taiwan's National Palace Museum is a carving of a napa cabbage variety. It is also found in North American, European and Australian cities after Asian immigrants settled in the regions.

In Korean cuisine, napa cabbage is the main ingredient of baechu kimchi, the most common type of kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang. The outer, tougher leaves are used in soups. It can be used in stir-fry with other ingredients such as tofu, mushroom and zucchini. It is also eaten with hot pot meals. Napa cabbage is particularly popular in South Korea's northern Gangwon Province.

What you need:

• 1 pound napa cabbage cut into pieces
• 2 tablespoons dried shrimp
• 5 cloves garlic cut into large pieces
• 1/2 cup chicken stock
• 1 tbsp cornstarch mixed with water
• 2 tbsp vegetable oil
• white pepper powder
• salt to taste

How to prepare it:

1. Soak the dried shrimps in warm water for about 15 minutes
2. Heat the oil in a wok
3. Fry the soaked shrimps and garlic for about 1 minute
4. Then add the napa cabbage and cook and stir for about 2 minutes
5. Add the chicken stock and cook for about 8 minutes
6. Add the cornstarch mix and cook for another minute or so
7. Add some white pepper and salt to tase
8. And serve with white steamed rice and other sidedishes
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