Deep-fried bok choi – ‘Chinese seaweed’

The seaweed in this recipe is actually bok choi 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 choi turns it a greenish color.

Ingredients

• 1/2 pound bok choi

• 1/4 cup toasted almonds

• 2 cups oil for deep-frying, or as needed

1 teaspoon granulated sugar

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Preparation

Wash the bok choi and drain thoroughly. Finely chop the toasted almonds.

When the bok choi 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 choi. Submerge the bok choi 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 choi shreds.

Place the shreds in a bowl and toss with the sugar and chopped almonds. Serve immediately.

Use the Recipe Nutrition Calculator from Whisk here.