But for my parents, immigrants from Taiwan, it was an adjustment.
Holidays that centered around food especially were a shift for them.
Thanksgiving was no different.
Simply Recipes / Irvin Lin
My parents moved to the United States from Taiwan back in the 1960s.
This is where she met my father.
Growing up, our Thanksgiving table was filled with what almost every Midwest family had in the 1980s.
Simply Recipes / Irvin Lin
It wasnt until college that I even learned you could make mashed potatoes from real potatoes.
There was Stove Top stuffing, a classic Midwest product that always makes me feel nostalgic.
There were also Chinese dishes interspersed throughout the table, things that my white friends probably wouldnt recognize.
Simply Recipes / Irvin Lin
A large bowl of corn and egg drop soup started the meal.
And then there was the napa cabbage with dried shrimp piled high, glistening in the evening light.
It was always a bit of find, replace, and adjust.
Simply Recipes / Irvin Lin
But they made it work.
As the Hamilton lyric goes, Immigrants.
They get the job done.
Simply Recipes / Irvin Lin
Luckily, napa cabbage wasnt something that often needed to be replaced.
It was fairly easy to find, even at our big chain grocery stores in the 1980s.
And if my mom couldnt find it, it could easily be replaced with regular green cabbage.
Simply Recipes / Irvin Lin
When I was growing up she always had a giant head of it in the fridge.
But one thing youre sure to find is the napa cabbage.
What is Napa Cabbage?
Simply Recipes / Irvin Lin
It is a large oblong cabbage, often as big as a football.
What is Dried Shrimp?
Dried shrimp is exactly what it sounds like: small shrimp that have been dehydrated.
Simply Recipes / Irvin Lin
Dried shrimp gives this Chinese dish a punch of salty umami flavor.
you’re free to find dried shrimp at Asian grocery stores in the frozen or refrigerated section.
Look for small-sized dried shrimp, about a 1/4-inch in size.
Simply Recipes / Irvin Lin
Can I Make This Dish Ahead?
This dish is best made and eaten the day it is made.
you might find it at an Asian grocery store in the frozen or refrigerated section.
Simply Recipes / Irvin Lin
Look for small-sized dried shrimp, about a 1/4-inch in size.
Cover with a small plate and let sit for 30 minutes so the shrimp can rehydrate.
The shrimp will be lighter in color and plump up slightly.
Meanwhile, split the napa cabbage in half lengthwise.
Rinse the cabbage and shake it dry.
Cut out the core of the cabbage and discard.
Set out two large bowls.
Once the shrimp has rehydrated, drain it and discard the liquid.
Add the thicker white part of the napa cabbage to the pan and lower the heat to medium high.
Reduce the heat to medium low and add the leafy green pieces of cabbage into the pan.
Cook until the leaves are wilted, about 2 minutes.
The cabbage will be translucent and silky looking, with specks of dried shrimp all over.
