Source: dLife

Bok choy, onions, mushrooms and red bell pepper steamed with a mild Asian sauce.

Servings

12 fresh medium mushrooms (shiitake)
1 cooking spray
0.5 small onions , thinly sliced
1 lb chopped bok choy , coarsely
8 oz baby corn , rinsed and drained
1 large red bell peppers , cut into strips
2 tbsp cold water
2 tbsp Chinese rice wine
2 tbsp low sodium soy sauce
1.5 tsp sesame oil
1 tsp fresh ginger root , minced
0.5 tsp salt

1 Preheat grill to medium heat.
2 Remove and discard mushroom stems. Slice mushroom tops.
3 Tear 6 - 16" sheets of foil. Spray each with nonstick cooking spray.
4 In center of each sheet, layer mushrooms, onion slices, bok choy, corn, and bell peppers.
5 In a small bowl, whisk water, rice wine, soy sauce, oil, ginger, and salt. Drizzle over vegetables in each packet.
6 Seal foil packets so liquid does not leak. Turn packets several time to coat vegetables.
7 Grill packets 10 minutes, turning every 2 to 3 minutes. Remove packets from heat. Allow to rest for 5 minutes.
8 To serve, carefully open one end of each packet and slide vegetables onto plates.