Warm Glazed Endive and Joi Choi

2 Heads of Joi Choi leaves
1 tbsp of sesame oil
1 head of open belgian endive
1 tbsp of caster sugar
3 tbsp of dark rich soy sauce
1 tbsp of sake wine
1/4 tsp of salt
1/4 tsp of pepper
2 tsp of 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.