Crispy Seaweed

Ingredients	Direction
2 lb 4 oz bok choy 3-1/2 cups peanut oil 1 tsp salt 1tbsp superfine sugar 3 oz generous 3/8 cup toasted pine nuts	1. Rinse the bok choy leaves under cold running water, then pay dry thoroughly with paper towels. 2. Discarding any tough outer leaves, roll each bok choy leaf up, then slice thinly so that the leaves are finely shredded. Alternatively, use a food processor to shred the bok choy. 3. Heat the peanut oil in a large preheated wok. Carefully add the shredded bok choy and cook for 30 seconds, or until it shrivels up and becomes crispy. 4. Transfer to a large bowl, toss with the salt, sugar, and toasted pine nuts, and serve.

Ingredients

Direction

2 lb 4 oz bok choy
3-1/2 cups peanut oil
1 tsp salt
1tbsp superfine sugar
3 oz generous
3/8 cup toasted pine nuts

1. Rinse the bok choy leaves under cold running water, then pay dry thoroughly with paper towels.

2. Discarding any tough outer leaves, roll each bok choy leaf up, then slice thinly so that the leaves are finely shredded. Alternatively, use a food processor to shred the bok choy.

3. Heat the peanut oil in a large preheated wok. Carefully add the shredded bok choy and cook for 30 seconds, or until it shrivels up and becomes crispy.

4. Transfer to a large bowl, toss with the salt, sugar, and toasted pine nuts, and serve.