This recipe is dead easy and is my go-to dish when I need a chinese veggie dish. The mushroom is optional if you lack time. I also try to to use homemade chicken stock whenever possible.
2 tbsp dried shrimps
1 napa cabbage
2 green onion, cut in 2″ sections
1 tbsp canola oil
3 garlic cloves, peeled
1 cup chicken stock
Boil water. Put dried shrimp in a rice bowl and add water until just covered. Set aside for 15 minutes. While waiting cut the napa cabbage crosswise and wash.
Heat oil in a wok over medium high heat. Add garlic and green onion, stir fry, and let it cook a bit so the oil absorbs some flavour. Add the dried shimp including liquid.
Add napa cabbage and stir fry for a few minutes until it has cooked down a bit.
Add chicken stock to cabbage. Turn down heat to medium low. Stir fry for a few minutes and cover. You don’t want to overcook the cabbage (it’ll be too mushy). Put cabbage on a serving plate. Add braised mushrooms*.
Soak 18 medium dry Chinese mushroom in boiling water for 30 minutes. Drain, cut off the stems, and place in a pot that will fit the mushroom snugly. Add to mushroom 1 tsp dark soy sauce and 2 tsp oil, and approximately 1/2 C water mixed with 1 tsp cornstarch. (optional: add 1 tsp rock sugar). Cover and slow simmer for 45 minutes. Stir periodically.