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Pine Nuts and Crispy Bok Cai

Vegetables, also Vegetarian Foods

Pine Nuts and Crispy Bok Cai
6 cups bokcai or spinach leaves, washed and dried
3 cups peanut oil
4 ounces pine nuts
1. Shred greens very thin.
2. Heat oil to 400 degrees F. and deep fry one-fourth of the leaves for half a minute, remove, and drain on paper towel. Repeat until all greens are fried and crisp.
3. Fry the pine nuts just until they start to turn tan, and drain them.
4. Put greens and nuts in a bowl, toss, and serve.

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