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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