Black-eyed Pea Stir Fry

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* Exported from MasterCook *

 

Black-eyed Pea Stir Fry

 

Recipe By :Burt, Goldberg, and Rhodes

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 teaspoon olive oil

1 large onion -- diced

1 clove garlic -- minced

1 cup celery root* -- (1 to 2) peeled and diced

1 red, yellow, or green bell pepper -- diced

4 ounces fresh mushrooms -- sliced

4 cups fresh pea pods

2 cans black-eyed peas -- (14 1/2-ounce each) drained and

rinsed, or 3 1/2 cups freshly cooked

2 tablespoons low-sodium tamari or low-sodium soy sauce

hot pepper flakes or finely chopped

jalapeno pepper to taste

 

Heat the olive oil in a wok or saute pan, add the onions and saute until

translucent. stirring frequently to prevent them from burning. Add the garlic.

celery root and continue to stir fry for approximately 5 minutes.

 

Add the bell pepper, mushrooms and pea pods, allowing a minute or two after each

addition.

 

Add the black-eyed peas and tamari or soy sauce and allow the ingredients to

heat through.

 

Add hot pepper flakes or jalapeno if desired, taste and adjust seasonings.

 

Makes 8 servings.

 

*Note:

Celery root (or celeriac) is a bulbous vegetable that looks a bit like a

sprouting potato, only more round in shape. When very fresh, it will display

green shoots resembling dwarfed celery. It has a rich celery-like flavor which

adds depth and sweetness to a dish. The inner stalks of celery may be (diced)

substituted if celery root is unavailable.

Serving suggestions:

 

Great for lunch accompanied by crusty whole grain rolls, or dinner with Herbed

Brown

Rice, p. 127.

 

Excellent cold as a salad, served on a bed of greens.

 

Nutrient calculations (per one cup serving):

Calories 135, Total Fat I g. (Sat. 0.2 g.). Cholesterol 0 mg., Carbohydrate 23

g., Dietary Fiber 10.2 g., Protein 9 g., Sodium 196 mg., Calcium 75 mg., Iron

3.0 mg., Exchanges: 1 starch, 2 vegetable, 1/2 very lean meat

 

 

Source:

" High Fit - Low Fat Vegetarian "

Copyright:

" 1996 ISBN #0-9649656-1-5 "

 

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Per Serving (excluding unknown items): 152 Calories; 1g Fat (5.1% calories from

fat); 10g Protein; 27g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 8mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0