Black-Eyed Peas & Chinese Greens

READY IN: 25mins
Recipe by Sharon123

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.

Top Review by Anastacey

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

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!

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