Stir-fried Chinese Cabbage and Dried Shrimp

Vegetarian Stir-fried Chinese Cabbage and Dried Shrimp Recipe from Malaysia

Region / culture: Malaysia | Servings: 4 |

Vegetarian diet

Introduction

Stir-fried Chinese Cabbage and Dried Shrimp is a delicious and nutritious dish that is popular in Chinese cuisine. This recipe combines the unique flavors of dried shrimp with the crisp texture of Chinese cabbage, making it a perfect side dish or main course.

History

This recipe has its roots in traditional Chinese cooking, where stir-frying is a common cooking technique used to quickly cook vegetables and meat over high heat. Dried shrimp is a popular ingredient in Chinese cuisine, adding a savory and umami flavor to dishes.

Ingredients

5 dried shrimps (available at Chinese stores)
1 head of chinese cabbage
1 clove of minced garlic
1 thinly sliced onion
2 tbsp of oil
1 sliced red pepper
salt and pepper to taste

How to prepare

Soak the dried shrimps in hot water until they become soft.
Cut the soaked shrimps into small pieces.
Cut the cabbage into 3 cm sections.
Heat oil in a wok and sauté the garlic and onions.
Add the shrimp and cook for 3 minutes.
Add the cabbage and red pepper, and stir-fry for 5 minutes until the cabbage is cooked but still firm.
Serve hot.
Serves 4.

Variations

Add sliced mushrooms or tofu for extra protein.
Use different vegetables such as bell peppers or broccoli.

Cooking Tips & Tricks

Make sure to soak the dried shrimp in hot water before using to soften them.

- Cut the cabbage into uniform pieces to ensure even cooking.

- Stir-fry the ingredients over high heat to maintain the crisp texture of the cabbage.

Serving Suggestions

Serve the Stir-fried Chinese Cabbage and Dried Shrimp with steamed rice or noodles for a complete meal.

Cooking Techniques

Stir-frying

- Sautéing

Ingredient Substitutions

Substitute dried shrimp with fresh shrimp or other protein of choice.

- Use any type of cabbage if Chinese cabbage is not available.

Make Ahead Tips

Prepare the ingredients ahead of time and stir-fry just before serving.

Presentation Ideas

Garnish with chopped green onions or sesame seeds for added flavor and texture.

Pairing Recommendations

Serve with a side of steamed jasmine rice and a light soup for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat in a pan over medium heat until heated through.

Nutrition Information

Calories per serving

- Approximately 150 calories per serving

Carbohydrates

- Chinese cabbage: 3g per serving

- Onion: 10g per serving

- Red pepper: 6g per serving

Fats

- Oil: 14g per serving

Proteins

- Dried shrimp: 5g per serving

Vitamins and minerals

Chinese cabbage is a good source of vitamin C, vitamin K, and folate.

- Red pepper is high in vitamin C and vitamin A.

Alergens

Dried shrimp may contain allergens such as shellfish.

Summary

This dish is low in carbohydrates and calories, making it a healthy option for those looking to watch their calorie intake.

Summary

Stir-fried Chinese Cabbage and Dried Shrimp is a simple yet flavorful dish that is perfect for a quick and healthy meal. With the combination of dried shrimp, Chinese cabbage, and red pepper, this dish is sure to be a hit at your dinner table.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Stir-fried Chinese Cabbage and Dried Shrimp. It was many years ago, when I was just a young girl living in a small village in China. My grandmother, who was an amazing cook, had passed down her love for cooking to me and I loved spending hours in the kitchen experimenting with different ingredients and flavors.

One day, as I was walking through the bustling marketplace in search of fresh ingredients for dinner, I came across a small stall run by an elderly woman. She was diligently stirring a large wok filled with Chinese cabbage and dried shrimp, the delicious aroma wafting through the air. Intrigued, I approached her and asked her about the dish she was making.

She smiled warmly and explained that it was a traditional recipe passed down through generations in her family. She graciously shared the recipe with me, and I eagerly took notes, determined to recreate the dish in my own kitchen. I thanked her profusely and left the market with a spring in my step, excited to try out the new recipe.

Once I returned home, I wasted no time in gathering the ingredients and getting to work. I carefully chopped the Chinese cabbage into thin strips and soaked the dried shrimp in hot water to rehydrate them. I heated up my wok and added a splash of oil, then tossed in the cabbage and shrimp, along with some garlic, ginger, and soy sauce.

As the ingredients sizzled and mingled together, the familiar smell of home-cooked meals filled the kitchen, transporting me back to my grandmother's house. I stirred the cabbage and shrimp with a wooden spatula, careful not to let anything burn, just like my grandmother had taught me.

After a few minutes, the dish was ready, and I plated it up with a sprinkle of chopped green onions on top. The vibrant colors of the cabbage and shrimp looked beautiful against the white plate, and I couldn't wait to dig in.

I took my first bite and was immediately transported to flavor heaven. The cabbage was tender yet still had a slight crunch, and the dried shrimp added a burst of umami that danced on my taste buds. The garlic and ginger added a depth of flavor that tied everything together perfectly.

From that moment on, Stir-fried Chinese Cabbage and Dried Shrimp became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and even just for myself on quiet nights at home. Each time I cooked it, I thought back to that chance encounter in the marketplace and the kind woman who had shared her family recipe with me.

As the years went by, I continued to refine the recipe, adding my own little twists and tweaks to make it truly my own. I shared it with friends and neighbors, who all raved about its delicious flavors and begged me for the recipe.

Now, as I sit here reminiscing about that fateful day in the marketplace, I am grateful for the gift of cooking that has been passed down through the generations of my family. Each dish I create is a tribute to my grandmother, the elderly woman in the marketplace, and all the other cooks who have inspired me along the way.

So the next time you find yourself in a crowded marketplace or a bustling kitchen, keep your eyes and ears open. You never know what delicious recipe or heartwarming story you might stumble upon.