The Rice Bowl Saga Continues

I have a bunch of ground pork and napa cabbage left over from the dumplings I made yesterday. I also had a bunch of jellied sauce left over from this chicken with fermented black beans and basil I had made last week for a departing friend. Browning the pork with some onions and deglazing with that chicken sauce and some dry sherry turned out to be fabulous over some rice. For the napa, I toasted up the usual ginger/garlic/scallions on the pan, but this time I added some small dried shrimp (it's a Chinese thing) before adding the vegetables. Tossed it around, added a little water and covered it to pan-steam. And that's an early lunch.