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 🙂
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 🙂
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.
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.
Yes these chillies are hot! Do what you want 😀
Baby Bok Choy with Shrimp and Quail Eggs
1/2-1 lb shrimp, cleaned, shelled and split in half vertically
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.