Recipe By: Sue Spitler, adapted from Simply Vegetarian!: Easy-To-Prepare Recipes for the Vegetarian Gourmet

Serving Size: 6

“Oriental foods and flavors combine with black-eyed peas in this sesame-accented main course.”

8 ounces snow peas — diagonally cut into halves
1/3 cup chopped onion
1 small red, or green, bell pepper — sliced
1 tablespoon finely chopped gingerroot
2 teaspoons minced garlic
1 serrano, or jalapeno, chili — finely chopped
1 teaspoon sesame oil
3 cups thinly sliced bok choy, or Chinese cabbage
2 15 oz cans black-eyed peas — rinsed and drained
1 to 2 tablespoons reduced-sodium tamari soy sauce
1 to 2 teaspoons black bean, or hoisin sauce
1 16 oz package Chinese-style noodles, or 4 cups cooked rice
2 teaspoons toasted sesame seeds

Stir-fry snow peas, onion, bell pepper, gingerroot, garlic, and Serrano chili in sesame oil in wok or large skillet 5 to 8 minutes. Stir in bok choy; cook, covered, over medium heat until wilted, 2 to 3 minutes.

Stir black-eyed peas into wok; stir-fry until hot, about 5 minutes. Stir in soy sauce and black bean sauce. Serve mixture over noodles or rice; sprinkle with sesame seeds.

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