You can use any type of dark spring cabbage to make crispy seaweed - just like you'd find in any good Chinese. Make sure the cabbage is completely dry, then cook in hot oil in a wok. Before serving, season with salt, sugar and Chinese five spice powder. Delicious!
Five spice powder is a mixture of dried fennel, aniseed, cinnamon, cloves and ginger.
This a must try recipe so nice and easy to make - 15 Jan 2014
Amazing. So simple and much better than my local take away. Will be cooking this lots. - 05 Jan 2014