from Periplus Mini Cookbook series, Spicy Sichuan Cooking
1/4 cup small dried shrimp
2 tablespoons rice wine
1 medium or large head of Chinese Napa cabbage ( about 1 1/2 lbs)
2 tablespoons oil
2 slices ginger, cut in thin slivers
2 spring onions (scallions), halved lengthways, then cut in three
2 teaspoons sesame oil
1/2 teaspoon ground black pepper
1 teaspoon vinegar
1 teaspoon sugar
1 teaspoon salt
1. Place dried shrimp in a small bowl, cover with the rice wine and leave to soak for 10-15 minutes, drain and set aside.
2. Wash and drain the cabbage, cut each leaf in half lengthways, then cut each half into pieces about 2 inches long.
3. Combine the sauce ingredients and set aside.
4. Heat oil in the wok (if you have one) or heavy set pot until hot, then add the ginger, spring onions and shrimp, and stir-fry until their aromas are released, about 2 minutes.
5. Add the cut cabbage and continue to toss until coated with oil. Then add the sauce , stir to mix well, cover with lid, lower heat to medium, and simmer until the cabbage is soft and tender, about 12 to 15 minutes. Check occasionally to see if it is done, and that it does not get scorched. Remove to dish and serve.