Warm glazed endive and bok choi

1 servings

Ingredients

Quantity Ingredient
2 Heads Bok choi leaves; prepared
1 tablespoon Sesame oil
1 Head Belgian endive; open
1 tablespoon Caster sugar
3 tablespoons Soy sauce; dark rich
1 tablespoon Sake wine
¼ teaspoon Salt
¼ teaspoon Pepper
2 teaspoons Honey

Directions

Heat a wok and add oil and sugar and dissolve.

Add the leaves quickly, followed by the soy sauce, sake wine, salt, pepper and honey. Stir fry over a high heat.

Serve warm with the marinaded fish.

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Carlton Food Network

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