Black-Eyed Peas & Chinese Greens

Total Time
10 mins
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.

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  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!