Grilled asian vegetables | Women's Weekly Food
Grilled Asian vegetables recipe from Women's Weekly Food - quick, easy, and packed with flavor for a delicious side dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 400 grams baby buk choy, trimmed, halved lengthways
- 2 tablespoons peanut oil
- 175 grams broccolini, halved
- 100 grams snow peas, trimmed
- 200 grams baby corn, halved lengthways
- 2 tablespoons mirin
- 1 tablespoon vegetarian oyster sauce
- 1 tablespoon light soy sauce
- 1 clove garlic, crushed
- 1 teaspoon white sugar
- 1/2 teaspoon sesame oil
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