Title: Grilled Chinese Vegetables
Categories: Good, Morning, Texas
Yield: 2 servings
1 Head baby bok choy;
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
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.
Leeks cut in 1 in circles (white parts only)
Sweet onions quartered and separated
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.