Title: Grilled Chinese Vegetables
Categories: Good, Morning, Texas
Yield: 2 servings

1 Head baby bok choy;
-separated
1 Head napa cabbage; separated
1/8 c Olive oil
1/8 c 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.

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

http://www.wfaa.com/gmt/recipe.html

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.