How To Make Crispy Seaweed Bok Choy
If you are looking for a great vegetarian chinese dish, you are going to love crispy seaweed. It is a quick and easy dish to prepare and very delicious. Chef Jessica VanRoo will show us how to make this asian treat step by step.
Step 1: You will need
- 1 wok or large skillet for deep frying
- large chef knife
Step 2: Prepare The Bok Choy
Start by removing the leaves from 1/2 pound of baby bok choy, either by using a knife and cutting off the leaves or by breaking the leaves off by hand. The goal is to end up keeping just the leaves and with as little stem as possible. Stack the cut leaves on top of one another and roll them like a cigar. Thinly slice them so you are left with ribbons. This technique is called 'chiffonade.'
Step 3: Deep Fry
Heat two to three inches of frying oil in a wok or large skillet to 325o - 350o (163o- 177o C). You will know when the oil is hot enough when you start to see smoke or little squiggly lines in the oil. Fry the baby bok choy one small handful at a time - you don't want to overcrowd the pan when frying. Cooking should only take a few seconds. Remove and drain on a paper towel. Repeat the process until all of your bok choy is fried. The bok choy will turn a bright green when fried.
Step 4: Plate And Garnish
Plate the fried baby bok choy and garnish with a 1/4 cup of pine nuts. Other nuts may be substituted. The dish is now ready to serve. Enjoy.