If you’re cooking a Chinese meal I recommend this as a side dish. Fuchsia Dunlop’s description of this dish was enough to inspire even though I didn’t have the full recipe. Perhaps one day I’ll have that cookbook but in the meanwhile this was quite delicious enough.
In a hot wok fry generous amounts of dried shrimp in hot oil until crisp and fragrant, remove them from the wok and set aside. Add a little more oil to the wok, then add very finely sliced Savoy cabbage and Asian or other greens and stir-fry until barely cooked. Return the fried shrimps to the wok and season with salt to taste. Lastly, add some roughly chopped spring onions and serve.
*full recipe in Fuchsia Dunlop’s Every Grain of Rice
michelle picker cooks 