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.

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

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