Shrimp in Chili Sauce with Atsuage and Chinese Cabbage

• 1 piece Atsuage
• 3 leaves Chinese cabbage
• 1/2 Japanese leek
• 1 clove Garlic
• 1/2 plus 1/4 teaspoon Grated ginger (or tubed ginger)
• 1 Katakuriko slurry
• 3 tbsp Ketchup
• 1 and 1/2 tablespoons each Sugar, soy sauce
• 2 tsp Doubanjiang
• 200 ml Water

1. Pour hot water over the atsuage to remove the excess oil.
2. Cut the atsuage and Chinese cabbage into bite-sized pieces.
3. Mince the Japanese leek and garlic.
4. Combine all the ingredients for the chili sauce and set it aside.
5. Heat some oil (not listed) in a skillet and stir-fry all of the ingredients except the half amount of the Japanese leek.
6. Do not scorch.
7. Add the white part of the Chinese cabbage and stir-fry until translucent.
8. Add the leafy part of the Chinese cabbage and the atsuage and continue to stir-fry.
9. Add the chili sauce and bring it to a boil.
10. Simmer for 2-3 minutes while lightly stirring.
11. Add the katakuriko slurry (a mixture of katakuriko and water) to thicken the sauce.
12. Add the remaining Japanese leeks, bring it back to a boil and it is done.

atsuage, cabbage, clove garlic, ginger, slurry, ketchup, sugar, doubanjiang, water

Taken from cookpad.com/us/recipes/152501-shrimp-in-chili-sauce-with-atsuage-and-chinese-cabbage (may not work)