Black-Eyed Peas & Chinese Greens

Ingredients

• 1 tablespoon red bird's eye chili, minced, to taste (or jalapeno)
• 1 1/2 tablespoons minced gingerroot
• 4 garlic cloves, minced
• 3 tablespoons peanut oil
• 2 teaspoons sesame oil
• 2 tablespoons black bean paste (or spicy brown sauce)
• 2 lbs bok choy, sliced
• 3 (15 ounce) cans black-eyed peas
• 2-3 tablespoons soy sauce (or Bragg's Aminos)
• black pepper
• 4 cups cooked brown rice or cooked white rice
• 2 tablespoons toasted sesame seeds (optional)
• 6 green onions, chopped
• 6 slices orange zest (peel)
• orange juice (optional)

Directions

1. 1

   In a large skillet, sauté peppers, ginger root and garlic in peanut.

2. 2

   and sesame oil until peppers are tender, about 5 minutes.

3. 3

   Stir in black bean paste and bok choy and cook, covered, over medium heat until bok choy wilts, 3 to 5 minutes.

4. 4

   Drain black-eyed peas and add to skillet with the soy sauce. Cook until heated through, about 5 minutes.

5. 5

   Season to taste with black pepper.

6. 6

   Serve over rice. Squeeze orange juice over top if desired.

7. 7

   Garnish with sesame seeds, green onions and orange zest, if desired.

8. 8

   Enjoy!