| 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 |
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Black-Eyed Peas & Chinese Greens
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