I have several Chinese cookbooks that are written by Chinese chefs/restaurant owners living in the UK and each of these books contain a recipe for an appetizer of deep-fried "seaweed" sprinkled with salt and sugar. Described as a "very popular dish on restaurant menus" it calls for shredding Chinese cabbage (baicai or bokchoy) finely, drying it slightly and frying it in batches until it becomes crispy, then serving with salt, sugar and, in the case of one recipe, pine nuts. Apparently cabbage is used because it is not possible to find the seaweed used for the dish in China in the UK.
I'm very curious about this dish but have never seen it anywhere stateside, let alone anywhere in China. Does anyone know what I am talking about and where I may get it? Thanks!