Crunchy munchy

I really like bok choy. Usually, I have had it in small quantities in things like egg rolls.

I've found that a lot of people don't even know what bok choy is. When I mentioned it to Steve, he said "Gesundheit." 

You have probably seen bok choy in the grocery store. 

Like some people, you might think it's a funny looking celery. I'm here to tell you, this is so much better than celery. 

Don't be afraid to give this a try. You'll love this simple dish that is a little bitter and a little sweet. With the almonds, it's a little soft and a little crunchy as well.

Bok choy tastes a little bit like cabbage. As a matter of fact it's sometimes called Chinese cabbage.

Though this recipe just uses the leaves, the stems are delicious and crunchy on their own - don't toss them. You can use them like celery. Put the stems in soup or just crunch them like a snack or fry them up to a crispy treat.

There is no waste with this veggie.

And this recipe can be used as a main dish, a side dish or a simple snack.

Crispy Bok Choy

1/2 pound of bok choy

1/4 cup of slivered almonds

1 teaspoon of sugar

1 cup of oil

• Toast the slivered almonds.
• Wash and drain the bok choy. 
• When it has dried, separate the stalks and leaves. Roll the leaves up like a cigar and then cut them into thin shreds.
• Heat the oil in the wok to about 300 and 325 degrees.
• Add the shreds a handful at a time. Submerge the leaves in the oil for just a few seconds. Let them soften but do not let them brown.
• Drain them on some cheesecloth and continue with handfuls until all the shreds are cooked.
• Toss them in a bowl with the almonds and the sugar and enjoy immediately.

Vegetarian