Grilled Asian Vegetables

11 ingredients
7 steps

Ingredients

  • 3 large garlic cloves
  • 1/2 cup reduced-sodium soy sauce
  • 1/3 cup dry Sherry
  • 1/4 cup packed brown sugar
  • 1 tablespoon finely grated peeled ginger
  • 2 teaspoon Asian sesame oil
  • 1 pound baby bok choy (5 to 6 heads)
  • 1/2 pound Shitake mushrooms
  • 12 Radishes
  • 12 stems Gai len
  • 1/2 cup vegetable oil

Directions

  1. 1
    Mince and mash garlic to a paste with a pinch of salt.
  2. 2
    Boil soy sauce, Sherry, and brown sugar in a small saucepan over medium heat, stirring occasionally, until reduced to about 2/3 cup, 5 to 7 minutes. Stir in garlic paste, ginger, and sesame oil, then cool to room temperature.
  3. 3
    Meanwhile, halve bok choy lengthwise Thread mushrooms on skewers (through sides). Put on another tray. Cut radishes in half and tread on skewers.
  4. 4
    Brush vegetables with marinade.
  5. 5
    Make kebabs:
  6. 6
    Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
  7. 7
    Oil grill rack, then grill vegetables until tender 6 minutes. Turn over and baste with some of remaining marinade, then grill until tender, 6 to 8 minutes more.

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