Napa Cabbage with Dried Shrimp

Begin by rehydrating the dried shrimp to unlock their savory, umami-packed flavor. Place the shrimp in a small bowl and pour the boiling water over them. Cover the bowl with a small plate to trap the steam and allow the shrimp to absorb the moisture for 30 minutes, until they swell slightly and turn a lighter shade. While the shrimp soften, prepare your napa cabbage. Halve the cabbage lengthwise and rinse thoroughly under cold water, then shake off excess liquid. Trim out and discard the tough core at the base of the cabbage. Using a sharp knife, chop the remaining cabbage into roughly 1-inch pieces. Separate these into two groups: the thicker, crunchy white stalks in one bowl and the more delicate leafy green parts in another. This separation ensures each cooks perfectly according to its texture. Once the shrimp have fully rehydrated, drain them well, discarding the soaking liquid. Heat a healthy drizzle of peanut oil in a large wok or skillet over high heat until it shimmers with heat. Carefully add the chopped scallions, finely julienned ginger, and rehydrated shrimp. Because the shrimp carry moisture, watch for hot oil splatters and toss steadily with a spatula. Cook until the scallions turn a bright green and the mixture is aromatic, about one minute. Add the white stalks of napa cabbage to the pan and reduce the heat slightly to medium-high. Stir and cook for 3 to 4 minutes, watching for the edges to become translucent while the centers stay crisp and opaque. Lower the heat to medium-low and stir in the leafy green cabbage, cooking for an additional two minutes or until the leaves wilt beautifully. To create the sauce, whisk together soy sauce, cold water, and cornstarch in a small bowl until smooth. Pour this slurry over the stir-fried cabbage and shrimp mixture, continuously stirring to allow the sauce to thicken slightly, resembling the consistency of whole milk. Finally, season with kosher salt and freshly ground black pepper to taste. Give the dish one last gentle toss so the seasonings meld evenly. The napa cabbage will glisten with a silky coat of sauce, accented by specks of flavorful dried shrimp throughout. Tip: Ensure your wok or skillet is sufficiently hot before adding ingredients to achieve a nice sear and maintain the crisp texture of the cabbage. If you prefer less oil, reduce the peanut oil slightly but don't skimp entirely, as it provides essential flavor and helps in sautéing the aromatics properly.