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CATEGORY CUISINE TAG YIELD
Belgian Coxon’s kit, Coxon3 1 servings

INGREDIENTS

2 Heads Bok choi leaves; prepared
1 tb Sesame oil
1 Head Belgian endive; open
1 tb Caster sugar
3 tb Soy sauce; dark rich
1 tb Sake wine
1/4 ts Salt
1/4 ts Pepper
2 ts Honey

INSTRUCTIONS

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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