- Once mushrooms are soft, squeeze out excess water and reserve mushroom water. Discard stems and slice the mushrooms.
- 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.
- 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.
- Once ready, stir in thickening mixture and cook until sauce thickens. Serve hot.