Recipe - Warm Glazed Endive And Bok Choi

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

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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