Instructions: Soak the mushrooms in warm water to cover until softened, about 20 minutes. Drain and discard the stems.

In a separate bowl, soak the dried shrimp in warm water to cover until softened, about 20 minutes. Drain and squeeze to remove the excess water.

Heat a wok over high heat until hot. Add the oil, swirling to coat the sides. Add the ginger, dried chili peppers and shrimp; cook, stirring, until the chili peppers have released their fragrance, about 1 minute.

Put the cabbage, mushrooms and stock into the wok. Reduce the heat to medium, cover and simmer until the cabbage is tender, about 10 minutes. Scoop the mixture onto a serving platter and serve hot.

This recipe yields 4 servings.

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