Wash the pak choi leaves under cold running water and rub dry thoroughly with a paper towel.
Remove hard, tough outer leaves, roll up each leaf of pak choi and cut into fine strips. However, you can also shred the pak choi with a food processor if necessary.
Heat the peanut oil in a large wok or heavy skillet.
Gently place the shredded pak choi in the wok or pan and sauté for 30 seconds until it collapses, shrinks, and becomes crispy (depending on the size of the wok, this may take several passes).
Lift out the crispy sheets with a pan scoop or wok turner and drain on paper towels.
Then transfer the crispy “seaweed” to a large bowl and stir in the salt, sugar, and pine nuts.
Serve immediately.
because they would adversely affect the flavor and texture of the dish.
If not available, you can also use savoy cabbage leaves instead of pak choi. They should be well dried before frying.
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