Name: Grilled asian vegetables
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 gram baby buk choy, trimmed, halved lengthways; 2 tablespoon peanut oil; 175 gram broccolini, halved; 100 gram snow peas, trimmed; 200 gram baby corn, halved lengthways; 2 tablespoon mirin; 1 tablespoon vegetarian oyster sauce; 1 tablespoon light soy sauce; 1 clove garlic, crushed; 1 teaspoon white sugar; 1/2 teaspoon sesame oil

Ingredients

400 gram baby buk choy, trimmed, halved lengthways

2 tablespoon peanut oil

175 gram broccolini, halved

100 gram snow peas, trimmed

200 gram baby corn, halved lengthways

2 tablespoon mirin

1 tablespoon vegetarian oyster sauce

1 tablespoon light soy sauce

1 clove garlic, crushed

1 teaspoon white sugar

1/2 teaspoon sesame oil

Method

1.Boil, steam or microwave buk choy until wilted; drain. Brush with half the peanut oil; cook on heated oiled barbecue flat plate (or pan-fry) until tender.

2.Combine broccolini, peas and corn in large bowl with remaining peanut oil and mix well. Cook vegetables, in batches, on flat plate until tender.

3.Meanwhile, combine mirin, sauces, garlic, sugar and sesame oil in bowl. Add vegetables, mix well.

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Ingredients

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