| 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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