Ingredients
750 g (about 1.65 lbs) napa cabbage, 150 g (about 5.3 oz) dried large shrimp, 1 large dried shiitake mushroom.
Seasonings
3 teaspoons salt, 1/2 tablespoon light soy sauce, 1/2 tablespoon cooking wine, 1 teaspoon MSG, 1 teaspoon sesame oil, 1 teaspoon white pepper, 1 piece ginger, 10 g (about 2 scallion sections) scallion sections, 3 teaspoons cornstarch, 1 tablespoon lard.
Instructions
1. Soak the large shrimp in warm water until softened, then slice them in half lengthwise, remove the digestive tract, and rinse clean; wash the napa cabbage and cut into long strips; blanch in boiling water, then drain well.
2. Heat oil in a wok to 30% hot (low-medium heat), add ginger and scallions and stir-fry until fragrant, then add the prawns, cooking wine, light soy sauce, stock, salt, and MSG, and stir-fry briefly.
3. Soak the dried mushrooms until soft, wash clean, remove the stems, and arrange them at the bottom of a bowl; neatly place the shrimp around the edge of the bowl; put the cabbage in the center, pour the reserved sauce from the pan over the contents, steam in a steamer for 15 minutes, remove from the steamer, drain the accumulated liquid into a separate bowl, then invert the bowl onto a serving plate.
4. Bring the reserved cooking liquid to a boil in the pot, thicken with a light cornstarch slurry, sprinkle with white pepper, and drizzle with sesame oil before pouring over the dish. This dish is light and not greasy, with the main ingredient and garnish complementing each other beautifully.