As promised, here is how to make stir-fried napa cabbage with dried shrimps. As I told friends before, I am no good cook. All I am good at is finding great food blogs over the net, trying the recipes out, and then blogging about it. And this is one of those instances. The recipe is not mine, I took it from Rasa Malaysia. I made this dish long time ago and my husband and I loved it that it’s become a favorite. I emailed Bee, the brain behind the yummy recipes at Rasa Malaysia and she was very kind to give me the go-signal to post one of her family recipes in my blog.
So here are the ingredients needed:
3 cups chopped napa cabbage
6 straw mushrooms (optional)
3 cloves garlic, chopped finely
2 tbsps dried shrimp, soaked in warm water for 10mins, drained
1 tsp oyster sauce
1 tbsp cooking oil
1. Make the garlic oil first by stir-frying the chopped garlic with the cooking oil. Dish out half of it when the garlic turns golden brown.
2. With the remaining garlic oil in the wok, add in the dried shrimp and do a quick stir-fry until you smell the aroma of the dried shrimps. Add in the straw mushrooms (I used shiitake mushrooms) and do a quick stir, then followed by the napa cabbage. Stir-fry for one minute and then add in the oyster sauce. Stir well and dish out the napa cabbage when it’s still crunchy and not over-cooked. Top the stir-fried napa cabbage with the remaining half of garlic oil. Serve immediately.
And here’s the result:
Thanks again, Bee. For more Chinese, Malaysian and other mouth-watering Asian recipes, head over to her site, Rasa Malaysia. I guarantee you’d visit her blog again and again, as I have been for several months now. I have never met her in person, yet, but I think she is a very good cook and photographer. In her blog you will find not only authentic and easy-to-follow recipes but also beautifully photographed dishes — it makes me drool by just looking at them!