Cabbage, Shrimp and Vermicelli

• 1 teaspoon dried shrimp (ha mel)
• 1 handful mung bean vermicelli (fun see)

With kitchen scissors or a knife, cut the wet vermicelli into 4 to 5-inch lengths for easier eating later; drain it. Heat oil in wok, fry shrimp a minute or two, then add cabbage and ginger. Toss vigorously and season with salt, a pinch of sugar, and a dash of wine. Add water to a depth of ¼ inch or so, then distribute vermicelli over top. Cover and cook over rather high heat so as to braise th