Black-Eyed Peas & Chinese Greens
January, 2000

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. Prep Time: 10 minutes Cooking Time: 15 minutes

1 tablespoon "bird" chili, minced
1-1/2 tablespoons minced gingerroot
4 cloves garlic, minced
3 tablespoons peanut oil
2 teaspoons sesame oil
2 tablespoons black bean paste
2 pounds bok choy, sliced
3 15-ounce cans black-eyed peas
2-3 tablespoons tamari or soy sauce
Black pepper to taste
4 cups cooked rice
1-1/2 tablespoons toasted sesame seeds (optional)
6 green onions, chopped
6 strips orange zest (peel)

1. In a large skillet, sauté peppers, ginger root and garlic in peanut
and sesame oil until peppers are tender, about 5 minutes.
2. Stir in black beans and bok choy and cook, covered, over medium heat until
bok choy wilts, 3 to 5 minutes.
3. Drain black-eyed peas and add to skillet with tamari. Cook until heated
through, about 5 minutes. Season to taste with black pepper. Serve over rice.
Garnish with sesame seeds, green onions and orange zest, if desired.


Reprinted with permission from The Bean Education & Awareness Network (BEAN).



Calories N/A,Fat N/A,Perfat N/A,Cholesterol N/A,Carbo N/A,Protein N/A,Fiber N/A,Sodium N/A