Black-Eyed Peas & Chinese Greens

• 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)

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

red bird, gingerroot, garlic, peanut oil, sesame oil, black bean paste, bok choy, blackeyed peas, soy sauce, black pepper, brown rice, sesame seeds, green onions, orange zest, orange juice

Taken from www.food.com/recipe/black-eyed-peas-chinese-greens-334231 (may not work)