Baby Bok Choy with Shrimp and Quail Eggs

Baby Bok Choy with Shrimp and Quail Eggs

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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.