Nyonya-Style Braised Napa Cabbage with Dried Shrimp

Ingredients

• 500g (1 lb) napa cabbage, chopped into large pieces
• 2 tbsp dried shrimp, soaked and chopped
• 2 cloves garlic, minced
• 1 small shallot, sliced
• 1 tbsp cooking oil
• 1/2 tsp sugar
• 1 tbsp light soy sauce
• 1/2 cup chicken or vegetable broth
• Optional: a few slices of red chili for garnish

Instructions

1. Prepare ingredients: Soak dried shrimp in warm water for 10 minutes, then drain and chop. Wash and chop napa cabbage into large bite-sized pieces.

2. Sauté aromatics: In a wok or skillet, heat oil over medium heat. Add garlic, shallots, and dried shrimp. Stir-fry until fragrant and lightly golden.

3. Add cabbage: Toss in the napa cabbage. Stir-fry for 2–3 minutes until slightly wilted.

4. Simmer: Add sugar, soy sauce, and broth. Stir well, cover, and let simmer for 10–12 minutes until cabbage is tender and flavorful.

5. Finish: Remove lid and simmer uncovered for another 2–3 minutes to reduce excess liquid slightly. Adjust seasoning to taste.

6. Serve: Garnish with sliced chili if desired. Serve warm with steamed rice.

Notes

• Add glass noodles for a heartier dish
• For vegetarian version, omit dried shrimp and use mushroom seasoning
• Dried shrimp adds signature umami typical of Nyonya cuisine
• Leftovers keep well in the fridge for 1–2 days