Baby Bok Choy with Shrimp and Quail Eggs

 

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Things are ratcheting up.  The cats, dog and I have our reservations and tickets.  The wellness exam for the animals is set for the 20th, within the 10 day limit for departure, suitcases are down from the attic.  Bandit and Jessie are excited but not Quincy who is 8 years old.  He “don’t” like to travel 🙂

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My husband and daughter are feeling slightly uneasy.  “What will we eat?”  “Who’s going to cook it?”  I recommended Taco Bell/McDs/take out pizza or something but have agreed to cook down the freezer before I leave 🙂

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Spring has finally sprung in chilly Pennsylvania and Quails R Us has lots of quail eggs.  I had about a half pound of shrimp in the freezer and some lovely baby bok choy that I got from the Chinese store in the Italian neighborhood of Scranton.  With these ingredients I knew that something interesting could be done.  So I did it.

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I split the cleaned and shelled shrimp vertically, sprinkled with a little shichimi togarashi and quick stir fried them with a generous amount of garlic and chillies.

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Yes these chillies are hot!  Do what you want 😀

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Baby Bok Choy with Shrimp and Quail Eggs

1/2-1 lb shrimp, cleaned, shelled and split in half vertically

Shichimi togarashi

4-5 garlic cloves, thinly sliced

2 hot red chillies, seeded and thinly sliced

2 tbsp peanut oil

1 tsp sesame oil

1 lb baby bok choy, washed, cleaned and halved vertically

2 tbsp oyster sauce, mixed with 2 tbsp water

15 quail eggs, hard boiled

Sprinkle the shrimp with the shichimi, stir to coat.  Heat the oils in a wok, add the shrimp, chillies and garlic,  stir frying until the shrimp are just done.  Remove the shrimp and aromatics with a slotted spoon and set aside.

Add the bok choy to the wok and stir fry until the leaves begin to wilt.  Add the oyster sauce, cover and steam for about 5 minutes.

Stir in the shrimp and quail eggs to heat, then serve with rice/noodles or eat it plain.

 

 

 

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in Asian, Cooking, Food and Wine, Main dishes, Recipes and tagged , , , , , , , , , , . Bookmark the permalink.

28 Responses to Baby Bok Choy with Shrimp and Quail Eggs

  1. Mad Dog says:

    I hope that was your lunch 😉
    You should be stocking the freezer with corned beef and chicken breasts, though I seem to remember Jade cooking with some success in Sens – this could be her time to graduate from sous chef 🙂

  2. jmcheney says:

    And why can’t Homeboy Quincy just stay & keep husband & Jade company in the kitchen (je me demand)?

  3. Conor Bofin says:

    Elegance. I love it.

  4. AnotherDish says:

    I’m excited for you and your trip, Rosemary!

  5. I have never traveled with animals across the Atlantic . Good luck and have a safe trip.

  6. Gorgeous, Rosemary – simple, clean and elegantly flavoured.

  7. Sơn says:

    look so delicious 🙂 yummy 🙂

  8. V 8 Mile says:

    Still working up the courage to try the quail eggs I see for sale in grocery stores… think I’m afraid of overboiling them, or being all cute-sey with the world’s smallest fried egg. Thanks for the photos, the bok choy looks lovely!

  9. Looks gorgeous and just the sort of thing I could eat for my supper tonight! So what are the plans for the trip? You out there for a while setting up things and catching up with your lovely friends and then the family come over?

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