Stir-Fried Greens with Dried Shrimp
This simple Chinese stir-fry is an excellent vegetable component to a larger family style menu.
- 14 oz (400 g) spring greens, or cabbage of your choice
- 4 scallions green parts only
- 1 tablespoon oil or lard
- 6 tablespoons thin dried shimp (xia pi)
- 2 tablespoons light soy sauce
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.
From Every Grain of Rice
Servings 1.0 * calories 323 * Total Fat 17 g * Saturated Fat 5 g * Monounsaturated Fat 6 g * Polyunsaturated Fat 1 g * Trans Fat 0 g * Cholesterol 18 mg * Sodium 2583 mg * Potassium 166 mg * Total Carbohydrate 19 g * Dietary Fiber 15 g * Sugars 12 g * Protein 17 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*