Black-Eyed Peas with Ginger Soy Sauce

Chef Mickey: Treasures from the Vault & Delicious New Favorites, p. 140

BLACK-EYED PEAS

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

For peas:

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.

For sauce:

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!"