Crisp Chinese “Seaweed


¼ pound bok choy
¼ cup unblanched almonds
¼ teaspoon salt
1 teaspoon brown sugar
2 cups oil for deep-frying

  1. Wash the bok choy and drain well. While the bok choy is drying, crush the
    unblanched almonds in a food processor and set aside.
  2. Separate the bok choy leaves from the stalks. Roll the leaves up like a cigar
    or sausage, and cut into thin shreds. Discard the stalks or save for another
  3. Heat wok and add oil. When the oil is heated to between 300°F and 320°F,
    add the bok choy shreds. Fry them very briefly, until they turn crispy but do
    not brown. (This will take only a few seconds.) Remove from the wok with
    a slotted spoon and drain on paper towels.
  4. Toss the salt and brown sugar over the “seaweed” and add the crushed