Directions

To Prep

1. Once mushrooms are soft, squeeze out excess water and reserve mushroom water. Discard stems and slice the mushrooms.

To Cook

1. Heat 1 tbsp oil in a wok over medium high heat. Stir fry dried shrimps and mushrooms until fragrant. Add another 2 tbsp oil and toss in Napa cabbage. Season with salt and stir fry until cabbage is almost wilted.
2. Pour in reserved mushroom water, soy sauce, sugar, wine and oyster sauce. Cover and allow to simmer for 10 mins until cabbage is very soft.
3. Once ready, stir in thickening mixture and cook until sauce thickens. Serve hot.