Grilled chinese vegetables
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head baby bok choy; separated | |
| 1 | Head napa cabbage; separated | |
| ⅛ | cup | Olive oil |
| ⅛ | cup | Chicken broth |
Directions
MIX oil and broth.
WASH (thoroughly) vegetables in cold water.
DRY the leaves with paper towels.
SPRINKLE with a mixture of oil and broth.
GRILL on medium heat, occasionally basting with oil and broth until tender crisp.
REMOVE.
KEEP warm until ready to serve. Notes: Do not overcook. Vegetables will continue to cook after being removed from the heat. Slightly under cooking is ok.
SUBSTITUTES:
Napa cabbage
Leeks cut in 1 in circles (white parts only) Whole scallions
Sweet onions quartered and separated GMT RECIPES
MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Chef Ben Helms, better known as "Guy Gourmet" Converted by MM_Buster v2.0l.
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