|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 Collegein Edmonds, Wash.
Prep Time: 10 minutes
1 tablespoon “bird” chili, minced
1. In a large skillet, sauté peppers, ginger root and garlic in peanut and sesame oil until peppers are tender, about 5 minutes.
Black-Eyed Peas & Chinese Greens Recipe reprinted with permission from The Bean Education & Awareness Network (BEAN).
Calories 452,Fat 6,Perfat 12,Cholesterol 0,Carbo N/A,Protein N/A,Fiber 18,Sodium N/A