Stir-fried Chinese Cabbage and Dried Shrimp

Soak the dried shrimps in warm water for 5 minutes until softened, then drain and roughly chop them into bite-sized pieces.

Wash and slice the Chinese cabbage into bite-sized pieces, keeping the stems and leaves separate for staggered cooking.

Mince the garlic clove and thinly slice the onion and red pepper, arranging all prepped ingredients within arm's reach of the stove.

Heat the oil in a wok or large skillet over high heat until shimmering.

Add the minced garlic and sliced onion, stirring constantly for 30 seconds until fragrant.

Add the chopped dried shrimps and stir-fry for 1 minute to release their flavor into the oil.

Add the Chinese cabbage stems first, tossing continuously for 2 minutes until they begin to soften.

Add the cabbage leaves and sliced red pepper, continuing to stir-fry for another 2-3 minutes until the cabbage is just tender with a slight bite.

Season with salt and pepper to taste, tossing well to distribute the seasonings evenly.

Transfer to a serving dish and serve immediately while the vegetables retain their crisp texture.