Ingredients
-
1
-
1 1/2
-
4
-
3
-
2
-
2
-
2
-
3
-
2 - 3
-
-
-
-
-
-
Directions
Black-Eyed Peas & Chinese Greens, Bok choy and black-eyed peas pair up in this Szechwan-style saut created by Walter Bronowitz, a culinary instructor at Edmonds Community College in Edmonds, Wash., 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
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Steps
|
1
Done
|
In a Large Skillet, Saut Peppers, Ginger Root and Garlic in Peanut. |
|
2
Done
|
and Sesame Oil Until Peppers Are Tender, About 5 Minutes. |
|
3
Done
|
Stir in Black Bean Paste and Bok Choy and Cook, Covered, Over Medium Heat Until Bok Choy Wilts, 3 to 5 Minutes. |
|
4
Done
|
Drain Black-Eyed Peas and Add to Skillet With the Soy Sauce. Cook Until Heated Through, About 5 Minutes. |
|
5
Done
|
Season to Taste With Black Pepper. |
|
6
Done
|
Serve Over Rice. Squeeze Orange Juice Over Top If Desired. |
|
7
Done
|
Garnish With Sesame Seeds, Green Onions and Orange Zest, If Desired. |
|
8
Done
|
Enjoy! |
