Black-Eyed Peas with Ginger Soy Sauce
1 pound dried or 3 (14.5-ounce) cans black-eyed peas
1 tablespoon vegetable oil
1 cup diced white onion
¼ cup ginger soy sauce, or to taste
½ (16-ounce) bag fresh spinach, julienned (optional)
GINGER SOY SAUCE
½ cup soy sauce
½ cup sugar
¾ cup water
3 tablespoons fresh ginger, finely chopped
Place dried black-eyed peas in a large stockpot and cover with water. Let soak for 8 hours or overnight. Drain peas, and return to pan; add enough water to cover by 2 inches. Simmer, covered, over medium heat for 30 to 40 minutes, or until tender. Drain and cool.
Heat oil in large saute pan over medium heat. Add onion and cook until translucent, about 4 minutes. Add black-eyed peas, stirring constantly.
Add ginger soy sauce and simmer for 2 minutes. Add spinach, if using, and stir to wilt. Serve immediately.
Combine the soy sauce, sugar, water, and ginger in a small saucepan over high heat. Bring to a boil, then lower heat to medium and simmer for 20 minutes. Strain through a fine mesh sieve. Cool before using.
|I was cooking a lot at once so I couldn't really take photos of the process, but the peas are pictured at the top left, accompanied by some Sauteed Carrots, Malay chicken, and rice.|
My Rating: 4/5 "This really satisfies your hunger and leaves you feeling good after you eat it. It's also unique enough to be interesting. For one of my first forays into Sub-Saharan African food, I'm impressed!"