My apartment-mate Melinda made up this tasty recipe when we were in college. The start-up costs are a little expensive, but since you only use a little bit of the pricier ingredients each time you make it, I think it's well worth it! Serve it up over rice. It's easy to make and the presentation is very impressive for company. *** Caution: I recommend using dried rosemary and a non-stick pan as using other pans and fresh rosemary have caused the beautiful caramel colored sauce to turn black (no good for presentation, still a great taste). I prefer a wok, but any frying pan will do!