|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. Prep Time: 10 minutes Cooking Time: 15 minutes
1 tablespoon “bird” chili, minced
1. In a large skillet, sauté peppers, ginger root and garlic in peanut
Reprinted with permission from The Bean Education & Awareness Network (BEAN).
Calories N/A,Fat N/A,Perfat N/A,Cholesterol N/A,Carbo N/A,Protein N/A,Fiber N/A,Sodium N/A