The seaweed in this recipe is actually bok choy that has been deep-fried just until it turns crispy. This is one recipe where you probably won't want to reuse the deep-frying oil for another dish - the bok choy turns it a greenish color.
Serves 4 to 6
Serves 4 to 6
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
- 1/2 pound bok choy
- 1/4 cup toasted almonds
- 2 cups oil for deep-frying, or as needed
- 1 teaspoon granulated sugar
Preparation:
Wash the bok choy and drain thoroughly. Finely chop the toasted almonds.
When the bok choy has dried, separate the stalks and leaves. Roll the leaves up cigar-style, and then cut into thin shreds.
Heat the oil in a wok to between 300 and 325 degrees Fahrenheit. Add a batch of the shredded bok choy. Submerge the bok choy shreds in the hot oil for a few seconds only and remove quickly. (If you have one, a mesh deep-frying basket is ideal for this). Do not let the leaves turn brown. Drain on paper towels. Continue with the remainder of the bok choy shreds.
Place the shreds in a bowl and toss with the sugar and chopped almonds. Serve immediately.
When the bok choy has dried, separate the stalks and leaves. Roll the leaves up cigar-style, and then cut into thin shreds.
Heat the oil in a wok to between 300 and 325 degrees Fahrenheit. Add a batch of the shredded bok choy. Submerge the bok choy shreds in the hot oil for a few seconds only and remove quickly. (If you have one, a mesh deep-frying basket is ideal for this). Do not let the leaves turn brown. Drain on paper towels. Continue with the remainder of the bok choy shreds.
Place the shreds in a bowl and toss with the sugar and chopped almonds. Serve immediately.
