Rinse the dried shrimp and then soak in a small bowl of cold water for 10 minutes, drain and set aside.

Separate napa cabbage leaves (discard any brown or wilted outer leaves), rinse with water, and shake excess water out.

Stack a few napa cabbage leaves at a time and slice crosswise into bite size pieces.

Thinly slice the Chinese sausage and add to a wok or large stock pot, and slowly render the fat on low heat for about 5 minutes.

Turn up the heat to medium-high, add olive oil and shrimp and stir fry for 1 minute.

Add all of the napa cabbage and stir fry for a minute or two, add a splash of water (just enough for a sizzle, no more than 1/4 cup), cover the wok or stock pot with a lid for two minutes.

Drizzle in oyster sauce and stir fry for a few more minutes until the cabbage is wilted and soft.