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Chinese Seaweed - Deep-fried Bok Choy

User Rating 3 Star Rating (1 Review)


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

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes


  • 1/2 pound bok choy
  • 1/4 cup toasted almonds
  • 2 cups oil for deep-frying, or as needed
  • 1 teaspoon granulated sugar


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.
User Reviews

Reviews for this section have been closed.

 3 out of 5
sea weed, Member wazalee

my lady friend is from hong kong and said she would like sea weed and egg bread for breakfast, hmmmm how to do sea weed (giant kelp? was my first thought) so how would i perpair that ???? being bok choy! to easy as i grow it as a winter veg so it was quick and easy to do, the normal deep fryer worked well. i did keep the oil seprate from my other deep fry oil. keeping the bok choy an even chop during preparation insures even cooking and better preasentation. i would cook this again but as a request

3 out of 4 people found this helpful.

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