Grilled Chinese Vegetables 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.
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