Crisp Chinese “Seaweed”

¼ pound bok choy

¼ cup unblanched almonds

¼ teaspoon salt

1 teaspoon brown sugar

2 cups oil for deep-frying

1. Wash the bok choy and drain well. While the bok choy is drying, crush the unblanched almonds in a food processor and set aside.
2. Separate the bok choy leaves from the stalks. Roll the leaves up like a cigar or sausage, and cut into thin shreds. Discard the stalks or save for another dish.
3. Heat wok and add oil. When the oil is heated to between 300°F and 320°F, add the bok choy shreds. Fry them very briefly, until they turn crispy but do not brown. (This will take only a few seconds.) Remove from the wok with a slotted spoon and drain on paper towels.
4. Toss the salt and brown sugar over the “seaweed” and add the crushed almonds.

Chinese “Seaweed”

People are often surprised to discover that this elegant dish is made from everyday Chinese greens! Crisp Chinese “Seaweed” takes its name from the crisp texture and bright green color of the bok choy, which resembles dried seaweed after deep-frying. Serve as an appetizer, or as a colorful side dish with fish.

Deep-fried Mushrooms

20 fresh mushrooms

1 teaspoon baking powder

¾ cup flour

½ teaspoon sugar

¼ teaspoon salt

2 tablespoons vegetable oil

¾ cup water

¼ cup cornstarch

4 cups oil for deep-frying

1. Wipe the mushrooms with a damp cloth and cut off the stems.
2. To make the batter: In a medium bowl, sift the baking powder into the flour. Add the sugar, salt, and vegetable oil, stirring. Add the water, and stir into a smooth batter. Add a bit more water if the batter is too dry, or flour if it is too wet. Use a wooden spoon to test the batter — it should drop slowly, and be able to coat the back of the spoon.
3. Lightly dust the mushrooms with cornstarch and coat with the batter, using your fingers.
4. Add the oil to a preheated wok and heat to 350°F. When the oil is ready, add about 5 mushrooms at a time, and deep-fry until golden brown. Drain on paper towels. Cool and serve.

Flavorful Mushrooms

If you normally enjoy mushrooms raw in a salad, try adding a little heat. A little known fact is that many varieties of mushrooms contain over 90 percent water. Deep-frying causes the water to evaporate and seals in the mushroom's natural juices.