Szechwan Black-Eyed Peas with Bok Choy & Citrus
Experience a burst of flavors with this Szechwan-inspired dish that combines the earthiness of black-eyed peas with the crisp freshness of bok choy. Infused with a spicy kick from red bird's eye chili and the aromatic notes of ginger and garlic, this vibrant sauté is perfectly balanced by the rich umami of black bean paste and a hint of citrus zest. Ideal as a centerpiece for a wholesome meal, this dish serves beautifully over fluffy brown or white rice, providing a satisfying and delicious dining experience.
N/A
Servings
250
Calories
15
Ingredients
Ingredients
Red bird's eye chili
1 tablespoon (minced, to taste (or jalapeno))
Gingerroot
1 1/2 tablespoons (minced)
Garlic cloves
4 (minced)
Peanut oil
3 tablespoons (for sautéing)
Sesame oil
2 teaspoons (for sautéing)
Black bean paste
2 tablespoons (or spicy brown sauce)
Bok choy
2 lbs (sliced)
Canned black-eyed peas
3 (15 ounce) cans (drained and rinsed)
Soy sauce
2-3 tablespoons (or Bragg's Aminos)
Black pepper
to taste (for seasoning)
Cooked brown rice or white rice
4 cups (for serving)
Toasted sesame seeds
2 tablespoons (optional, for garnish)
Green onions
6 (chopped, for garnish)
Orange zest
6 slices (for garnish)
Orange juice
to taste (optional, for serving)
Instructions
1
In a large skillet, heat the peanut and sesame oils over medium heat.
2
Add the minced bird's eye chili, ginger, and garlic. Sauté for about 5 minutes, or until the chili is tender and aromatic.
3
Stir in the black bean paste, mixing well to combine with the sautéed ingredients.
4
Add the sliced bok choy to the skillet. Cover and cook for 3 to 5 minutes, until the bok choy has wilted and turned vibrant.
5
While the bok choy cooks, drain the black-eyed peas and rinse them under cold water.
6
Once the bok choy is wilted, add the black-eyed peas and soy sauce to the skillet. Cook for an additional 5 minutes or until everything is heated through, stirring occasionally.
7
Season the mixture with black pepper to taste, ensuring all flavors meld together.
8
Serve the sautéed mixture over cooked brown or white rice.
9
For an extra burst of flavor, squeeze fresh orange juice over the dish if desired.
10
Garnish with toasted sesame seeds, chopped green onions, and orange zest for a colorful presentation.
11
Enjoy your flavorful Szechwan Black-Eyed Peas with Bok Choy!
Nutrition Information
10g
Fat
31g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Szechwan Black-Eyed Peas with Bok Choy & Citrus?
It is a Szechwan-inspired dish that combines the earthiness of black-eyed peas with fresh bok choy, aromatics like ginger and garlic, and a hint of citrus.
Is this recipe suitable for vegetarians?
Yes, this dish is categorized as vegetarian and is a healthy plant-based meal.
How many calories are in a serving?
There are 250 calories per serving of this dish.
What is the protein content per serving?
Each serving provides 8g of protein.
How much fat is in this recipe?
This recipe contains 10g of fat per serving.
What is the carbohydrate count?
The dish contains 31g of carbohydrates per serving.
Can I substitute the bird's eye chili?
Yes, you can use jalapeño as a substitute for the red bird's eye chili if preferred.
What kind of oil is used for sautéing?
The recipe calls for 3 tablespoons of peanut oil and 2 teaspoons of sesame oil.
How much ginger and garlic do I need?
You will need 1.5 tablespoons of minced gingerroot and 4 minced garlic cloves.
What can I use instead of black bean paste?
You can use spicy brown sauce as an alternative to the 2 tablespoons of black bean paste.
How much bok choy is required?
The recipe requires 2 lbs of sliced bok choy.
Should I use canned or dried black-eyed peas?
The recipe specifies using 3 cans (15 ounces each) of black-eyed peas, which should be drained and rinsed.
What can be used in place of soy sauce?
Bragg's Aminos can be used as a substitute for the 2-3 tablespoons of soy sauce.
How long do I sauté the aromatics?
The chili, ginger, and garlic should be sautéed for about 5 minutes until tender and aromatic.
How long does it take to cook the bok choy?
The bok choy should be covered and cooked for 3 to 5 minutes until wilted and vibrant.
When should the black-eyed peas be added?
Add the black-eyed peas to the skillet after the bok choy has wilted.
How long is the final heating step?
After adding the peas and soy sauce, cook for an additional 5 minutes until everything is heated through.
What type of rice should I serve this with?
The dish is best served over 4 cups of cooked brown or white rice.
Is there a recommended garnish for this dish?
Yes, garnish with toasted sesame seeds, chopped green onions, and orange zest.
How many green onions are used for garnish?
The recipe suggests using 6 chopped green onions.
Does the recipe include fresh fruit juice?
Yes, you can squeeze fresh orange juice over the dish for an extra burst of flavor.
How many slices of orange zest are needed?
The recipe uses 6 slices of orange zest for garnish.
What should I do with the black-eyed peas before adding them?
You should drain them and rinse them under cold water.
Is this dish considered spicy?
Yes, it features a spicy kick from the red bird's eye chili and is described as a spicy stir-fry.
What seasoning is added at the end?
Black pepper is used to season the mixture to taste at the end of cooking.
What size skillet is needed?
A large skillet is recommended for this recipe.
How many cans of peas are used?
The recipe calls for 3 cans of 15-ounce black-eyed peas.
Is this a quick dinner option?
Yes, it is tagged as a quick dinner and a spicy stir-fry.
Are sesame seeds required?
Toasted sesame seeds are an optional garnish for the presentation.
What is the main flavor profile?
The dish features a balance of earthy, spicy, umami, and citrus notes.