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Ingredients
US|METRIC
6 SERVINGS
- 1 5/8 cups soy sauce
- 1 cup tamari (sauce)
- 2 Tbsp. five-spice powder
- 5/8 cup rice wine vinegar (Chinese, or sake)
- 2 Tbsp. sugar
- 6 quail
- 1 papaya (large, peeled, halved, seeded, and diced)
- 1 pinch crushed red pepper flakes
- 1/2 jalapeño chili (seeded and finely minced)
- 1 lime (zest and juice)
- 1 pinch ground white pepper (freshly)
- pinches coarse sea salt
- 1/4 cup peanut oil
- 4 heads baby bok choy (cut on the diagonal)
- 1/4 lb. Chinese long beans (chilled, trimmed, cut into 2-inch pieces, and blanched)
- 3/4 cup freshly squeezed lime juice
- 3 red chili peppers (or red Fresno or other hot green, seeded and finely minced)
- 2 Tbsp. fresh ginger (grated)
- 1 1/2 tsp. minced garlic
- 3 Tbsp. soy sauce
- 2 Tbsp. liquid (reserved poaching)
- 2 Tbsp. sesame oil
- peanut oil (for grill pan)
- 1/2 Tbsp. sugar
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