Famous Recipes - Chinese Seaweed - Deep-fried Bok Choy

Chinese Seaweed - Deep-fried Bok Choy

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 colour.

Serves 4 to 6

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.

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