The key to this simple cabbage stir-fry is dried shrimp, which add a little bit of funk and a ton of flavor. It’s a nostalgic dish for Bryant Ng, whose mother used to cook it for him when he was a child.
Slideshow:Sensational Stir-Fry Recipes
Recipe from Food & Wine America's Greatest New Cooks
1 tablespoon dried shrimp (about 12 small shrimp; see Note)
2 slices of thick-cut bacon (about 2 ounces), cut into 1/2-inch pieces
3 garlic cloves, thinly sliced
2 pounds green or napa cabbage, cored and cut into 1-inch pieces
2 teaspoons sugar
Freshly ground black pepper
How to Make It
In a small bowl, soak the shrimp in water for 30 minutes. Drain and coarsely chop the shrimp. In a mortar, pound the shrimp until crumbled.
In a wok or large skillet, stir-fry the bacon over moderate heat until browned, about 6 minutes. Add the garlic and dried shrimp and stir-fry until fragrant, 1 minute. Add the cabbage, sugar and a generous pinch each of salt and pepper and stir-fry until the cabbage starts to soften, about 3 minutes. Add 1/4 cup of water and cook, stirring occasionally, until the cabbage is crisp-tender, about 10 minutes. Season the cabbage with salt and pepper and serve.
Dried shrimp are available at Asian markets.
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