How to Make Crispy Seaweed Bok Choy
Prepare the leaves by removing it from the stem with a knife or by hand., Carefully cut the roll in thin slices so when you unravel them, they look like ribbons., Start heating oil in the wok or large skillet., Take a small handful of baby bok choy...
Step-by-Step Guide
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Step 1: 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. -
Step 2: Carefully cut the roll in thin slices so when you unravel them
This is the method of "chiffonade". , 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. , 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. , Drizzle a small handful of pine nuts on the top. -
Step 3: they look like ribbons.
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Step 4: Start heating oil in the wok or large skillet.
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Step 5: Take a small handful of baby bok choy and fry them in the oil for a few seconds.
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Step 6: Place the bok choy onto plates.
Detailed Guide
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.
This is the method of "chiffonade". , 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. , 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. , Drizzle a small handful of pine nuts on the top.
About the Author
Jerry Cooper
Experienced content creator specializing in hobbies guides and tutorials.
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