Ingredients
Scale
- 1 ½ pounds napa cabbage (1 small one)
- ½ large onion, sliced thin
- 2 Tablespoons neutral oil
- 2 Tablespoons dried shrimp
- 3 cloves garlic minced
- 1 tablespoon minced ginger
- ½ teaspoon dried chili flakes
- ½ pound shrimp (I used 21/25 “large” size)
- ½ pound sliced squid*
- 6 pieces large scallops*
- 4 scallions
- 2 teaspoons toasted sesame oil
- 1 Tablespoon cornstarch mixed with 1 Tablespoon water
Sauce:
- 6 oz chicken broth
- 2 Tablespoons shaoxing wine
- 2 Tablespoons oyster sauce
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
Make the sauce:
- Combine the chicken broth, shaoxing wine, oyster sauce, salt, and ground pepper in a cup and stir. Set aside.
- Cut the napa cabbage in half and then cut each half into thirds to yield 6 wedges. Wash and set aside to drain.
- Trim the scallions and then cut into 2 inch pieces. Set aside.
- Heat a large 12 inch skillet over medium high heat. Add the oil and onions, stir frying for 2-3 minutes. Next add the dried shrimp, chili flakes, garlic, and ginger and stir fry for a couple of seconds.
- Add the sauce and stir to combine. Then add the Napa cabbage wedges. Cover with a tight lid and cook for 7-8 minutes, until the napa cabbage is tender and limp. Turn the cabbage wedges a couple of times while cooking so they cook evenly.
- Use a pair of tongs to transfer the napa cabbage to a large platter, keeping the cooking liquid in the pan.
- Bring the liquid to a simmer over medium high heat and add the shrimp, squid, scallops, and scallions. Cook uncovered for 3 minutes until the seafood is just cooked.
- Add the cornstarch slurry, stirring the sauce as you pour. Let it cook for 30 seconds to thicken and then taste it, adjusting the seasoning if needed.
- Add the sesame oil and stir to combine.
- Pour the seafood sauce gently over the napa cabbage.
- Serve Braised Cabbage with Seafood immediately.
Notes
*You can find calamari (squid) already cleaned and cut in the freezer section. Defrost before using.
*I used Japanese style boiled scallops, which are already cooked. You can substitute with any scallops you like. Look for natural unsoaked chemical free scallops for best flavor and texture.
*If you would prefer to use green cabbage, cut the cabbage into wedges. And cook them for 6-8 minutes longer than the recipe states. Take a fork and stab into the wedge. It should easily pierce the cabbage. If not, cook it for a couple minutes longer. You may need to use a bit more chicken broth or water to complete the braise.
Keywords: seafood, shrimp, scallops, cabbage