4 cups chopped Napa cabbage
1 tsp. kosher salt
2 Tbsp. oyster sauce
2 Tbsp. soy sauce
2 Tbsp. water
1 Tbsp. fish sauce
1 tsp. sugar
2 Tbsp. canola
½ cup finely chopped onion
½ tsp. minced garlic
½ tsp. minced ginger
2 cups sliced shitakes or portabellas, stems removed
1 Vietnamese pork sausage, finely chopped
½ lb. ground pork
1 lb. shrimp, peeled and deveined, or scallops, finely chopped
● Toss the cabbage and salt together and let sit in a colander 10 to 20 minutes. Squeeze out any excess water, place it in a bowl and set aside.
● In a small bowl, whisk together the oyster sauce, soy sauce, water, fish sauce and sugar and set aside.
● In another small bowl, stir the cornstarch into the water to create a slurry and set aside.
● Heat a wok over high heat and add the canola oil, swirling it around the pan so it creates vein-like lines on the surface. Add the onion, garlic and ginger and stir quickly 10 to 20 seconds, until the onions begin to turn translucent. Add the cabbage and stir thoroughly.
● Add the mushrooms and the soy sauce mixture and stir quickly, about 1 minute, until the mushrooms begin to release their liquid and the sauce is incorporated.
● Add the sausage and the ground pork, using a spatula to break up the meat and brown it while stirring, 1 to 2 minutes. Stir the cornstarch slurry into the filling to thicken the sauce and cook 1 to 2 minutes. Add the shrimp and stir-fry 1 to 2 minutes, until the seafood is just cooked through.
● Remove from heat and let cool. Use for Bao Buns (recipe follows) or store, covered, in the refrigerator up to 1 week.