Fresh Seafood and Napa Cabbage Braise

Steps

1. 1
   Soak dried mushrooms in warm water and dried shrimp in Shaoxing wine. Remove napa cabbage leaves, rinse thoroughly, then cut along the stem-leaf junction. Dice the stems into small pieces and roughly chop the leaves.
2. 2
   Prepare scallops and shrimp, allowing them to thaw at room temperature.
3. 3
   Squeeze excess moisture from the mushrooms and shred them. Pat the dried shrimp dry. Crush and peel the garlic cloves.
4. 4
   Heat plenty of oil in a wok over medium heat, add flat fish and slowly pan-fry until crispy and fragrant, then set aside.
5. 5
   Reduce heat slightly, then stir-fry the dried shrimp and mushrooms until fragrant. Add garlic and slowly release its aroma. Season with white pepper, and when the mushroom edges turn golden, add cabbage stems and stir-fry until softened. Pour Shaoxing wine, soy sauce, and oyster sauce along the wok edge and continue cooking to develop the flavors.
6. 6
   Add cabbage leaves and stir-fry to reduce volume. Add remaining cabbage in batches to prevent overcrowding. Continue cooking until the cabbage is completely softened.
7. 7
   Pour in hot water and mushroom soaking liquid (optional—the cabbage will naturally release moisture if omitted).
8. 8
   Break up the reserved fried fish, add it to the braise, reduce heat to low, cover, and simmer for 15–20 minutes.
9. 9
   After simmering, uncover and check that the cabbage has released plenty of liquid and the seafood has thawed.
10. 10
    Prepare a cornstarch slurry for thickening. Add shrimp and scallops, stirring gently to allow their flavors to infuse the broth. Finally, add the cornstarch slurry while stirring rapidly to thicken evenly.
11. 11
    Bring to a simmer and check the consistency. Add more cornstarch slurry if a thicker sauce is desired. Adjust to your preference and serve.