Project Description

Recipe Ingredients:

  • 1 tablespoon minced jalapeno peppers

  • 1 1/2 tablespoons minced ginger root

  • 4 cloves garlic, minced

  • 3 tablespoons peanut or vegetable oil

  • 2 teaspoons sesame oil

  • 2 tablespoons rinsed, chopped fermented black 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 oz. each) blackeyes, drained

    *1 cup dry makes 3 cups cooked.

  • 2-3 tablespoons soy sauce

  • Pepper

  • 4 cups cooked rice

  • 1 1/2 tablespoons toasted sesame seeds

  • 6 green onions, thinly sliced

Instructions

In a large skillet, sauté peppers, ginger root, and garlic in peanut and sesame oil until peppers are tender, about 5 minutes. Stir in fermented black beans or paste; 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 onions. Makes 8-10 side or 6 main dish servings.