Steamed endives with shii-takes

Wash endive in its entirety in plenty of water and dry thoroughly. Loosen leaves and cut away stiff stalks. Make 8 stacks of 3-4 endive leaves at the worktop. Shii-take wipe clean and cut into slices. In heating half of oil heating and shi-taking on high heat, already switching brown bowls. Dicing with sherry, season with salt and pepper. Shii-take on endive ponds, loosely roll leaves. Place rolls in a steam basket or on a plate. Scatter leftover oil and sprinkle with salt and pepper.

Steam rack in wok places. wokkentot 2 cm under rack with water, bring to the boil. Place steam basket or plate on rack and place lid on wok. Stir-fry steamed dry in 10-15 minutes. Serve with roasted meat or chicken.