Grilled Chinese Vegetables

Course : Grilled Vegetables
Serves: 2
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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. 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


Nutritional Information:

122 Calories (kcal); 14g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 48mg Sodium

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