Black-Eyed Peas & Chinese Greens |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Bok choy and black-eyed peas pair up in this Szechwan-style sauté created by Walter Bronowitz, a culinary instructor at Edmonds Community College in Edmonds, Wash. Ingredients:
1 tablespoon red bird's eye chili, minced, to taste (or jalapeno) |
1 1/2 tablespoons minced gingerroot |
4 garlic cloves, minced |
3 tablespoons peanut oil |
2 teaspoons sesame oil |
2 tablespoons black bean paste (or spicy brown sauce) |
2 lbs bok choy, sliced |
3 (15 ounce) cans black-eyed peas |
2 -3 tablespoons soy sauce (or bragg's aminos) |
black pepper |
4 cups cooked brown rice or 4 cups cooked white rice |
2 tablespoons toasted sesame seeds (optional) |
6 green onions, chopped |
6 slices orange zest (peel) |
orange juice (optional) |
Directions:
1. In a large skillet, sauté peppers, ginger root and garlic in peanut.
2. and sesame oil until peppers are tender, about 5 minutes.
3. Stir in black bean paste and bok choy and cook, covered, over medium heat until bok choy wilts, 3 to 5 minutes.
4. Drain black-eyed peas and add to skillet with the soy sauce. Cook until heated through, about 5 minutes.
5. Season to taste with black pepper.
6. Serve over rice. Squeeze orange juice over top if desired.
7. Garnish with sesame seeds, green onions and orange zest, if desired.
8. Enjoy!
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