-
Remove thick ribs from leaves
and discard.
-
Wash leaves and drain and dry
thoroughly with absorbent kitchen paper.
-
Using a very sharp knife or
Chinese cleaver cut leaves into very fine shreds.
-
In a wok heat oil until
smoking, then remove from heat and add greens.
-
Return to a medium heat and
stir for 2-3 minutes, or until shreds begin to float.
-
Using a slotted spoon remove
from oil and drain on absorbent kitchen paper.
-
In a small bowl, mix together
sugar, salt and cinnamon.
-
Place 'seaweed' on a dish and
sprinkle with sugar mixture.
-
Serve cold garnished with
flaked almonds, if wished.
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