Black-Eyed Peas & Chinese Greens

Total Time
25mins
Prep 10 mins
Cook 15 mins

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 Nutrition

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!
Most Helpful

5 5

This is a great healthy meal especially good for a quick vegetarian option after the gym. The only thing I left out was the black bean paste as having looked through a few grocery stores could not find. I may need to try a specialty asian store for that, but it was good anyways

5 5

I give this 5 stars on condition you add 2-3 tablespoons of orange juice from the orange you zested for the garnish! It needs something sweet, like the OJ, to give it balance; I nearly sprinkled brown sugar over it, but am thinking low calorie these days and the OJ did the trick! This has wonderfully healthful ingredients. I used jalapeno because I've never heard of red bird's eye chili and should have asked Sharon what section of the grocer carries it. Next time I will try it with brown rice! Thanks, Sharon123! Made for Aussie NZ Recipe Swap #22.