Ingredients
- 4-6 leaves of napa cabbage, cut into 2 inch lengths
- 1 piece dried scallop
- 2 cloves of garlic, sliced
- ½ cup chicken broth
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing wine
- dash of white pepper
Instructions
- Prepare the dried scallop by soaking it in hot water for 1 hour. Pat dry with a paper towel and break it apart into thin shreds.
- Heat a wok or skillet over high heat and add a tablespoon of oil.
- Turn the heat down to medium and add the scallop. Stir fry until fragrant.
- Stir in the garlic and toss until aromatic. Be careful not to burn the garlic.
- Add napa cabbage. Turn the heat to high and stir fry for about 1 minute.
- Add chicken broth, soy sauce and Shaoxing wine. Bring to a boil.
- Lower the heat and simmer for 5-10 minutes, until the texture of the napa cabbage is to your liking. Toss occasionally. If it gets too dry, add a tablespoon or two of water.
- Sprinkle with white pepper and serve.
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