Korean Napa Cabbage Shrimp Stir-fry

Separate the crunchy napa cabbage stems from the soft leaves and cut them into 5cm pieces, then devein the shrimp and score along the back to ensure they curl beautifully when cooked.

Thinly slice one Cheongyang chili and 30g of green onion into 0.3cm pieces at a diagonal angle, preparing them to add a fresh and spicy aroma to the final stir-fry dish.

Heat one tablespoon of oil in a pan and stir-fry one teaspoon of minced garlic with the sliced green onions over medium heat for 30 seconds until the aromatic oil forms.

Increase the heat to high and quickly stir-fry the shrimp for 30 seconds until they turn bright pink and curl, then remove them immediately to a plate to prevent overcooking.

In the same pan, toss the crunchy cabbage stems first for two minutes until slightly softened, then add the tender leaves and continue stir-frying until the entire volume of greens reduces slightly.

Pour in one tablespoon of soy sauce and half a tablespoon of fish sauce with the chili, return the shrimp, and toss everything over high heat for 30 seconds to glaze evenly. Cut one shrimp open: turn off the heat when the flesh is opaque, or keep tossing in 30-second rounds while it still looks translucent.