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braised cabbage with seafood feature

Braised Cabbage with Seafood

  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: serves 4

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:

  1. Combine the chicken broth, shaoxing wine, oyster sauce, salt, and ground pepper in a cup and stir. Set aside.
  2. Cut the napa cabbage in half and then cut each half into thirds to yield 6 wedges. Wash and set aside to drain.
  3. Trim the scallions and then cut into 2 inch pieces. Set aside.
  4. 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.
  5. 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.
  6. Use a pair of tongs to transfer the napa cabbage to a large platter, keeping the cooking liquid in the pan.
  7. 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. 
  8. 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.
  9. Add the sesame oil and stir to combine.
  10. Pour the seafood sauce gently over the napa cabbage.
  11. 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