Chinese style - Crispy Seaweed

Name: Chinese style - Crispy Seaweed
Total time: 600 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 Dark green cabbage or bok choy; 3/4 tbsp Sugar; 1/2 tsp Salt; 2/3 cup cooking oil

feededddddddddddd @cook_3311758

Crispy by name crispy by nature. Brilliant with any Chinese main dish or even as a snack. The sugar really infused with the salt to make a perfect blend of sweet and savory on my tongue. Overall, great light and enjoyable food.

feededddddddddddd @cook_3311758

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Ingredients

10 mins

2 servings

1Dark green cabbage or bok choy
3/4 tbspSugar
1/2 tspSalt
2/3 cupcooking oil

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Steps

10 mins

1

To create the effect of seaweed, cut the leaves of the cabbage into thin strips.
2

Once all cut up, add the oil to a wock style frying and heat for 1 minute
3

Add the strips of cabbage to the hot oil on a medium heat and continuously flip the seaweed with the pan or the use of a utensil.
4

Keep this up until the strips/seaweed have shunk and gotten darker in colour. You may want to sample to make sure the seaweed is crispy before you finish cooking.
5

Once happy with it, transfer your seaweed onto thick kitchen paper towels to blot out any heavy oil then place into a medium sized bowl without the paper towels.
6

Now, add the sugar evenly first mixing it around the seaweek with a spoon and do the same for the salt.
7

After seasoning transfer onto your dinner plate to your presentation needs and your crispy seaweed is ready to eat.