Black-Eyed Peas & Chinese Greens - cooking recipe

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 4 cups cooked white rice
2 tablespoons toasted sesame seeds (optional)
6 green onions, chopped
6 slices orange zest (peel)
orange juice (optional)

Preparation

In a large skillet, saute peppers, ginger root and garlic in peanut.
and sesame oil until peppers are tender, about 5 minutes.
Stir in black bean paste and bok choy and cook, covered, over medium heat until bok choy wilts, 3 to 5 minutes.
Drain black-eyed peas and add to skillet with the soy sauce. Cook until heated through, about 5 minutes.
Season to taste with black pepper.
Serve over rice. Squeeze orange juice over top if desired.
Garnish with sesame seeds, green onions and orange zest, if desired.
Enjoy!