14ounces(400 grams) spring greens, or cabbage of your choice
4scallionsgreen parts only
1tablespoonoil or lard
6tablespoonsthin dried shimp(xia pi)
2tablespoonslight soy sauce
Salt
Instructions
Discard any fibrous outer leaves and cut out and discard the thick stem of the greens. Shred the leaves. Cut the scallion greens into thin slices.
Add most of the oil or lard to a seasoned wok over a high flame and swirl it around. Add the shrimp and stir-fry until crisp and fragrant. Remove the shrimp from the wok and set aside.
Return the wok to the stove with the remainder of the oil or lard, add the greens and stir-fry over a high flame until hot, barely cooked and still a little crisp. Return the shrimp, add the soy sauce and salt to taste (you may not need any salt because of the saltiness of the shrimp and soy). Finally add the scallions, stir a couple of times, then turn on to a dish and serve.