Grilled Chinese Vegetables
|Course : Grilled Vegetables
|1 head baby bok choy -- separated
|1 head napa cabbage -- separated
|1/8 cup olive oil
|1/8 cup chicken broth
Preparation / Directions:
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.
Leeks cut in 1 in circles (white parts only)
Sweet onions quartered and separated
122 Calories (kcal); 14g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 48mg Sodium