Polydish city guide

Best Napa Cabbage with Dried Shrimp in San Francisco

Napa Cabbage with Dried Shrimp

What the real thing tastes like

Real ingredients (via TheMealDB): 2 tablespoons Dried Shrimp, 3/4 cup Boiling Water, 1 head Napa Cabbage, 2 tablespoons Peanut Oil, 4 Chopped Scallions, 1 tablespoon Ginger, 1 tablespoon Soy Sauce, 1 tablespoon Water, 2 tsp Cornstarch, 1 tsp Kosher Salt, 1/2 tsp Pepper

0 voices, one story

Dried shrimp gives this Chinese dish a punch of salty umami flavor. You can find it at an Asian grocery store in the frozen or refrigerated section. Look for small-sized dried shrimp, about a 1/4-inch in size. If you use medium or large dried shrimp, hydrate the shrimp with more water (1 cup for medium-sized shrimp, 1 1/4 cup for large) and for longer time (45 to 60 minutes), then chop it up into smaller 1/4-inch chunks. To make this recipe vegetarian, omit the dried shrimp and use four or five dried shiitake mushrooms, rehydrated, and sliced thin. Rehydrate the dried shrimp: Place the dried shrimp in a small bowl and pour the boiling water over it. Cover with a small plate and let sit for 30 minutes so the shrimp can rehydrate. The shrimp will be lighter in color and plump up slightly. Prep the cabbage: Meanwhile, split the napa cabbage in half lengthwise. Rinse the cabbage and shake it dry. Cut out the core of the cabbage and discard. Set out two large bowls. Cut the remai

Order it here when it has

    Walk away when you see

      Restaurant-level rankings for San Francisco land as the Polydish review engine processes this city's reviews. Explore the dish itself while you wait —

      Napa Cabbage with Dried Shrimp on Polydish →