Terrytx
10-21-2004, 08:24 AM
I guess I am in a greens and beans "thing" of late, but I was looking through an old cookbook and ran across this recipe. Who would have ever thought of black-eyed peas as an Oriental food:eek: Well, I sure never would have, but this was really easy to put together and very tasty. I will surely do it again:D
I halved the recipe and used canned beans.
* Exported from MasterCook *
Blackeyes and Chinese Greens
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon minced jalapeno peppers
1 1/2 tablespoons minced ginger root
4 cloves garlic, minced
3 tablespoons meanut or vegetable oil
2 teaspoons sesame oil
2 tablespoons rinsed, chopped fermented balck beans or
black bean paste (optional)
2 pounds bok choy, sliced diagonally in 1/2-inch
strips
4 1/2 cups cooked* or 3 cans (15 ounces each)
balckeyes, drained
2 to 3 tablespoons soy sauce
pepper
4 cups cooked rice
1 1/2 tablespoons toated sesame seeds
6 green onions, thinly sliced
In a large saucepan, saute peppers, ginger root, and garlic in peanut and
sesame oil until peppers are tender, about 5 minutes. Stir in fermented
black beans or oaste; add bok choy and cook, covered, over medium heat
until bok choy wilts, 3-5 minutes. Stir in blackeyes and soy sauce; cook
until heated through, about 5 minutes. Season to taste with pepper.
Serve over rice; sprinkle with sesame seeds and green onion.
Makes 8-10 side or 6 main dish servings
276 cal, 11g pro, 42g carb, 7g fat, 0g chol, 7g fiber, 432mg sod.
Source:
"Beans, Beans, Beans"
NOTES : *1 cup dry makes 3 cups cooked
I halved the recipe and used canned beans.
* Exported from MasterCook *
Blackeyes and Chinese Greens
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon minced jalapeno peppers
1 1/2 tablespoons minced ginger root
4 cloves garlic, minced
3 tablespoons meanut or vegetable oil
2 teaspoons sesame oil
2 tablespoons rinsed, chopped fermented balck beans or
black bean paste (optional)
2 pounds bok choy, sliced diagonally in 1/2-inch
strips
4 1/2 cups cooked* or 3 cans (15 ounces each)
balckeyes, drained
2 to 3 tablespoons soy sauce
pepper
4 cups cooked rice
1 1/2 tablespoons toated sesame seeds
6 green onions, thinly sliced
In a large saucepan, saute peppers, ginger root, and garlic in peanut and
sesame oil until peppers are tender, about 5 minutes. Stir in fermented
black beans or oaste; add bok choy and cook, covered, over medium heat
until bok choy wilts, 3-5 minutes. Stir in blackeyes and soy sauce; cook
until heated through, about 5 minutes. Season to taste with pepper.
Serve over rice; sprinkle with sesame seeds and green onion.
Makes 8-10 side or 6 main dish servings
276 cal, 11g pro, 42g carb, 7g fat, 0g chol, 7g fiber, 432mg sod.
Source:
"Beans, Beans, Beans"
NOTES : *1 cup dry makes 3 cups cooked