Napa Cabbage with Vermicelli

1-2 small packets of dried vermicelli
handful of small dried shrimps
1/2-1 medium sized napa cabbage
1 TBS minced garlic
1 TBS minced ginger
splash of Chinese cooking wine

**Sauce:
1 TBS oyster sauce
1 tsp light soya sauce
1/2 tsp salt
1 tsp sugar
1 cup water
dash of white pepper
1/2 tsp sesame oil

1. Soak the vermicelli in cold water until soft, wash and drain.
2. Soak dried shrimps in small bowl of hot water for 1/2 hour.
3. Chop cabbage into bite-sized pieces.
4. Heat cooking oil in wok; throw in garlic and ginger. When the oil starts to smell, add cabbage and shrimps, and stir fry for about 5 minutes.
5. Sprinkle with some cooking wine.
6. Add the sauce (made by mixing the ingredients indicated above) and the vermicelli. Stir well.
7. Cover and simmer for 10 minutes, until most of the sauce is absorbed; alternatively, add some of the water in which the shrimp was soaked if there's not enough liquid.