Chinese Soy-Ginger Quail Eggs with Bok Choy

Ingredients

• 18 large quail eggs
• 2 heads bok choy
• 3 tbsp soy sauce (low-sodium if desired)
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1/2 cup water
• 1 tbsp neutral oil (avocado/canola)
• 2 tbsp green onion, sliced(optional)
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Prep (20 minutes): Bring a medium pot of water to a boil. Gently lower in quail eggs and boil 4 minutes. Transfer to an ice bath to cool, then peel. Slice bok choy lengthwise into bite-size pieces; keep stems and leaves separate.

2. 2

   Cook (20 minutes), step 1: In a bowl, whisk soy sauce, rice vinegar, grated ginger, minced garlic, and water. Set aside.

3. 3

   Cook (20 minutes), step 2: Heat oil in a large skillet or wok over medium-high heat. Sauté bok choy stems for 3–4 minutes, then add leaves and cook 1–2 minutes until bright green and just tender.

4. 4

   Cook (20 minutes), step 3: Add the peeled quail eggs to the skillet. Pour in the soy-ginger sauce and simmer 10–12 minutes, turning eggs occasionally, until the sauce slightly reduces and coats the eggs.

5. 5

   Cook (20 minutes), step 4: Taste and adjust with black pepper if desired. Serve quail eggs and sauce over bok choy; top with green onion if using.