The seaweed in this recipe is actually bok choy that has been deep-fried just
until it turns crispy.
1/2 pound bok choy
1/4 cup toasted almonds
2 cups oil for deep-frying,
or as needed
1 teaspoon granulated sugar
Wash the bok choy and drain thoroughly.
Finely chop the toasted almonds.
When the bok choy 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 F. Add a batch of the shredded
bok choy. Submerge the bok choy 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 choy shreds.
Place the shreds in a bowl and toss with the sugar and chopped almonds.