1/2 Photos of Black-Eyed Peas & Chinese Greens
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.
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Units: US | Metric
- 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)
- 1In a large skillet, sauté peppers, ginger root and garlic in peanut.
- 2and sesame oil until peppers are tender, about 5 minutes.
- 3Stir in black bean paste and bok choy and cook, covered, over medium heat until bok choy wilts, 3 to 5 minutes.
- 4Drain black-eyed peas and add to skillet with the soy sauce. Cook until heated through, about 5 minutes.
- 5Season to taste with black pepper.
- 6Serve over rice. Squeeze orange juice over top if desired.
- 7Garnish with sesame seeds, green onions and orange zest, if desired.
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Nutritional Facts for Black-Eyed Peas & Chinese Greens
Serving Size: 1 (3191 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 497.4
- Calories from Fat 117
- Total Fat 13.0 g
- Saturated Fat 2.3 g
- Cholesterol 0.0 mg
- Sodium 1288.2 mg
- Total Carbohydrate 78.2 g
- Dietary Fiber 13.6 g
- Sugars 2.7 g
- Protein 19.7 g
The following items or measurements are not included:
red bird's eye chilies
black bean paste