1 head cabbage (500 – 700g)

20g almond flakes

100ml water

2 tbsp cooking oil

15g dried shrimps, washed and drained

2 tbsp Shao Xing cooking wine

½ tbsp salt

1 tsp white pepper

1. Cut the cabbage into quarters and remove the base to separate the leaves. Wash each layer thoroughly, then cut the leaves into 1-inch strips. Set aside.
2. Set a wok on the burner and pour almond flakes into the wok. Turn up the heat to medium and dry roast the almond flakes until golden and fragrant. Set aside.
3. Place the washed cabbage leaves into the same wok and pour 100ml of water in. Turn up the flame to medium and cover the cabbage.
4. After 1 minute, remove the cover and stir the cabbage leaves to make sure they are cooked evenly. Replace the cover and steam for 1 more minute before removing the cover and stirring again.
5. The cabbage should be semi-soft at this point, wilting slightly but still with a slight snap. Turn off the heat and remove the cabbage from the wok. Drain all the liquid from the cabbage.
6. Remove the liquid run-off from the wok. Clean and dry the wok, and set it back on the burner. Turn the heat back on to medium and pour in the cooking oil. Once the oil begins to shimmer, add the dried shrimps and stir-fry until fragrant, about 1-2 minutes.
7. Add the par-cooked cabbage, Shao Xing cooking wine, salt, and white pepper. Turn the heat up to high and stir well.
8. After 3-5 minutes, the cabbage should be soft. Place all the contents of the wok (except for the liquid) onto a serving dish. Add the dry roasted almond flakes and mix well before serving.