Steps

1. Cut the Napa Cabbage against the grain of the fibers with a knife. This is the key! Cutting the napa cabbage against the grain allows it to become incredibly tender when simmered.
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2. Heat the Shrimp Oil (Sha You) in a pot over high heat. If unavailable, Vegetable Oil or Chicken Fat can be used.
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3. Add a generous amount of the cut Napa Cabbage to the heated pot and stir-fry well over high heat.
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4. Once the napa cabbage becomes fragrant, add the Cooking Sake (Rice Wine).
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5. Cover with a lid and simmer over medium heat for about 15 minutes. Cook until the cores of the napa cabbage are completely tender. This is the key! Once it starts boiling, reduce the heat and simmer to bring out the cabbage's natural umami.
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6. Once the napa cabbage has simmered down and is tender, taste it.
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7. Add the Snow Crab and mix it with the napa cabbage.
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8. Add about 1/2 teaspoon of Salt and mix. Since snow crab is already salty, use a small amount.
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9. Turn off the heat and add a little Pepper.
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10. Add 3 tablespoons of Potato Starch mixed with Water, and stir while thickening. This is the key! Aim for a traditional thickened consistency where the napa cabbage becomes almost paste-like. Mix to prevent lumps.
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11. Finally, add 1 tablespoon of Shrimp Oil (Sha You) and mix well.
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12. Serve in a bowl and pour over freshly cooked rice.
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