Grilled Asian Vegetables

• 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

1. Mince and mash garlic to a paste with a pinch of salt.
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. Meanwhile, halve bok choy lengthwise Thread mushrooms on skewers (through sides). Put on another tray. Cut radishes in half and tread on skewers.
4. Brush vegetables with marinade.
5. Make kebabs:
6. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
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.

garlic, soy sauce, sherry, brown sugar, ginger, asian sesame oil, choy, mushrooms, radishes, len, vegetable oil

Taken from www.epicurious.com/recipes/member/views/grilled-asian-vegetables-50139969 (may not work)