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Rinse the dried shrimp and then soak in a small bowl of cold water for 10 minutes, drain and set aside.
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Separate napa cabbage leaves (discard any brown or wilted outer leaves), rinse with water, and shake excess water out.
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Stack a few napa cabbage leaves at a time and slice crosswise into bite size pieces.
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Thinly slice the Chinese sausage and add to a wok or large stock pot, and slowly render the fat on low heat for about 5 minutes.
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Turn up the heat to medium-high, add olive oil and shrimp and stir fry for 1 minute.
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Add all of the napa cabbage and stir fry for a minute or two, add a splash of water (just enough for a sizzle, no more than 1/4 cup), cover the wok or stock pot with a lid for two minutes.
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Drizzle in oyster sauce and stir fry for a few more minutes until the cabbage is wilted and soft.