Crisp Chinese”Seaweed”

The trick to making this popular restaurant dish is to use thoroughly dried bok choy, and to stop deep-frying the moment it turns crispy.

Serves 4

Ingredients

14pound bok choy

4cup unblanched almonds

14teaspoon salt

1teaspoon brown sugar

2cups 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 dish.

3. Heat wok and add oil. When the oil is heated to between 300°F and 320F, 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 almonds.

Chinese “Seaweed”

People are often surprised to discover that this elegant dish is made from everyday Chinese greens! Crisp Chinese “Seaweed”takes its name from the crisp texture and bright green color of the bok choy, which resembles dried seaweed after deep-frying. Serve as an appetizer, or as a colorful side dish with fish.

Siu Mai(Cook and Sell) Dumplings

Adding oil before steaming helps prevent the Siu Mai from sticking to the heatproof plate.

qingquang

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