Napa Cabbage And Shrimp Soup Food

SHRIMP WITH NAPA CABBAGE AND GINGER

Steps:

• Cut white and pale green parts of scallions into 2-inch pieces and thinly slice dark green parts.
• Stir together shrimp, 1 tablespoon Sherry, cornstarch, white pepper, and 1/2 teaspoon salt in a bowl.
• Rinse cabbage in a colander. Tap colander lightly, then transfer cabbage to a large bowl with excess water clinging to leaves.
• Heat a 14-inch wok or 12-inch heavy skillet over high heat until beginning to smoke, then add 2 tablespoons oil. When oil begins to smoke, add shrimp and stir-fry until golden and almost cooked through, about 4 minutes. Transfer to a clean bowl.
• Add remaining tablespoon oil to wok and heat until just smoking, then stir-fry ginger and white and pale green parts of scallions until slightly softened, about 2 minutes. Add bell pepper and stir-fry until softened, about 2 minutes. Stir in remaining tablespoon Sherry and cook until most of liquid is evaporated. Add cabbage with water from bowl, soy sauce, and remaining 1/2 teaspoon salt and cook, covered, until cabbage is tender, about 5 minutes.
• Stir in shrimp along with any juices accumulated in bowl and simmer, uncovered, until shrimp are just cooked through, about 1 minute. Add scallion greens and toss to combine well.

SHRIMP AND EGG FRIED RICE WITH NAPA CABBAGE

Steps:

• Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel.
• Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and to the wok and saute gently until fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables. Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.

NAPA CABBAGE AND SHRIMP SOUP

Steps:

• In a 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the dried shrimp, salt, and fish sauce and cook for about 30 seconds to develop the flavors. Add the water, raise the heat to high, and bring to a boil. Skim and discard any scum that floats to the top. Add the cabbage and return to a boil. Lower the heat to a simmer and cook for 5 minutes, or until the cabbage has softened and the soup is golden. If you are not serving the soup right away, turn off the heat and cover.
• Just before serving, return the soup to a simmer. Drop in the shrimp. When the shrimp have turned pink and curled, add the pepper. Taste and add extra salt or fish sauce, if necessary. Ladle into a serving bowl and garnish with the scallion. Serve immediately.
• Vietnamese soups are enjoyed throughout the meal, not just at the start, which means you may always go back for more as long as some is left. You use the same bowl for soup that you use for rice, so don't set aside the soup bowl when it is empty. In fact, it is a Viet tradition to ladle canh into a bowl containing a little rice. This practice of eating canh voi com (soup with rice) arose in times of hardship when meager diets consisted mostly of rice. Flavoring it with soup got people to consume more rice, which made them feel fuller. Nowadays, with food scarcity less of a concern for many people, canh still tastes good with a little rice in the bowl.

HOT-AND-SOUR SOUP WITH SHRIMP, NAPA CABBAGE, AND SHIITAKE MUSHROOMS

Steps:

• Heat oil in heavy large pot over medium heat. Add curry paste and stir until beginning to stick to pan, about 4 minutes. Stir in chicken broth, kaffir lime leaves, and minced ginger. Bring to boil; reduce heat to medium and simmer 5 minutes. Add shrimp and mushrooms. Cook until shrimp begin to turn pink, about 3 minutes. Add cabbage; cook until beginning to wilt, about 30 seconds. Stir in lime juice. Divide soup among bowls; sprinkle with chopped cilantro and green onions and serve.

SHRIMP WITH NAPA CABBAGE AND GINGER

Steps:

• Cut white and pale green parts of scallions into 2-inch pieces and thinly slice dark green parts.
• Stir together shrimp, 1 tablespoon Sherry, cornstarch, white pepper, and 1/2 teaspoon salt in a bowl.
• Rinse cabbage in a colander. Tap colander lightly, then transfer cabbage to a large bowl with excess water clinging to leaves.
• Heat a 14-inch wok or 12-inch heavy skillet over high heat until beginning to smoke, then add 2 tablespoons oil.
• When oil begins to smoke, add shrimp and stir-fry until golden and almost cooked through, about 4 minutes. Transfer to a clean bowl.
• Add remaining tablespoon oil to wok and heat until just smoking, then stir-fry ginger and white and pale green parts of scallions until slightly softened, about 2 minutes.
• Add bell pepper and stir-fry until softened, about 2 minutes. Stir in remaining tablespoon Sherry and cook until most of liquid is evaporated.
• Add cabbage with water from bowl, soy sauce, and remaining 1/2 teaspoon salt and cook, covered, until cabbage is tender, about 5 minutes.
• Stir in shrimp along with any juices accumulated in bowl and simmer, uncovered, until shrimp are just cooked through, about 1 minute. Add scallion greens and toss to combine well.