How to Make Crispy Seaweed Bok Choy

Need to make a quick meal? This delicious deep-fried salad is perfect for any occasion.

Ingredients

  • 1/2 pound (227 grams) of baby bok choy
  • 1/4 cup (34 grams) of pine nuts
  • 2 1/2 cups (600 mL) of vegetable oil
  • sea salt (for taste)

Steps

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    Prepare the leaves by removing it from the stem with a knife or by hand. Keep as much leaves and omit as much stem as possible in the process. Place the leaves on top of each other and roll them together as if you are rolling a cigar.
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    Carefully cut the roll in thin slices so when you unravel them, they look like ribbons. This is the method of "chiffonade".
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    Start heating oil in the wok or large skillet. Fill the skillet with about 2 to 3 inches (5.1 to 7.6 cm) and wait until you see squiggly lines in the oil.
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    Take a small handful of baby bok choy and fry them in the oil for a few seconds. Remove from the heat when the pieces turn a bright green color and place on paper towels to drain. Repeat frying with the rest of the bok choy.
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    Place the bok choy onto plates. Drizzle a small handful of pine nuts on the top.
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    Finished.

Tips

  • Try this recipe with a variety of nuts.

Things You'll Need

  • wok or large skillet (for deep frying)
  • strainer
  • large chef knife

Sources and Citations

  • VideoJug - Original source of information, shared with permission

Article Info

Categories: Asian Cuisine | Vegetarian