Though Chinese cabbages, like bok choy and Napa, have become more widely available here, I still prefer this dish with ordinary green cabbage; its crunch is unsurpassed. Serve this with Basic Long-Grain Rice or Fried Rice (page 506).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Soak the black beans in the wine. Put 2 tablespoons of the oil in a wide skillet, preferably nonstick, and turn the heat to high. A minute later, add the cabbage and cook, stirring occasionally, until glossy and beginning to brown, 3 to 5 minutes. Remove with a slotted spoon.
Step 2
Still over high heat, add the remaining oil, along with the garlic, ginger, and chiles; cook, stirring once or twice, for 15 to 30 seconds. Add the shrimp and cook, stirring occasionally, for about 2 minutes. Turn the heat to medium.
Step 3
Return the cabbage to the skillet, along with the black beans and their liquid and the soy sauce. Cook, stirring, for about a minute. Taste and salt. Drizzle with the sesame oil, garnish with the scallion, and serve.
