With the BP oil spill, do you find yourself cooking less seafood? I never realized how much we all love seafood dishes  until now. The next few months will be interesting since I’ll need to get creative with only eating vegi and meat. 😦

1 lb. Chinese cabbage (napa)
2 tbsp. sugar
1 tbsp. white vinegar
1 tbsp. soy sauce
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp hot pepper flakes
a small handful of dried shrimp
2 tbsp of chicken broth
1 tbsp. vegetable oil

With a cleaver or sharp knife, trim the top leaves of the cabbage and the root ends. Separate the stalks and wash them under cold running water. Cut each stalk, leaves, and all, into 1 x 1 1/2 inch pieces.In a small bowl: combine the sugar, vinegar, soy sauce, salt, and cayenne pepper and mix thoroughly. Leave the oil within easy reach.

Heat up the oil in a wok, add in the dried shrimp until it gets hot and sizzling. Immediately add the cabbage and stir fry for 2-3 minutes, add the chicken stock and cover lid to let the cabbage wilt. Remove the wok from the heat and stir in the soy sauce, vinegar mixture. Transfer the cabbage to a platter and let it cool to lukewarm before serving. Or, if you prefer, serve it chilled. 4 servings.

Recipe adapted from Cooks.com