Grilled chinese vegetables

Yield: 2 servings

Measure Ingredient
1 \N Head baby bok choy; separated
1 \N Head napa cabbage; separated
⅛ cup Olive oil
⅛ cup Chicken broth

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.


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.


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.

Similar recipes