Black-Eyed Peas and Zucchini Sautee

From black eyed peas

One of my favorite veggie-based dishes that is similar to the way I prepare guisadong munggo, I just interchange the black-eyed peas with green mung beans. Although distinctly different in taste, they both taste awesome to me, and my kids love it.




Ingredients:
1/2 cup black-eyed peas, cooked
1 tbsp oil
1/4 lb pork, sliced thinly (or use ground)
3 cloves garlic, sliced
1 medium onion, sliced
3 medium tomatoes (or 1-2 big), sliced
1 cup chicken broth (or water), or as you deem necessary
1/4 lb shrimps, shelled
salt and pepper to taste
dash of ground basil
1 zucchini, sliced thinly

Instructions:
Soak black-eyed peas for 30 minutes. Drain and rinse well. Add water enough to cover up to about 1 inch above the BEP and boil, then lower heat to simmer 30-45 minutes or until done, stirring occasionally, making sure you don't run out of water.

When BEP are done, heat oil and sautee pork for about 5 minutes or until brown and tender, followed by garlic then onions until translucent. Add tomatoes and keep stirring. When tomatoes turn saucy, add the BEP, broth/water, salt and pepper, and ground basil. When boiling, add zucchini slices and shrimps and cook uncovered, stirring frequently until zucchini is tender and shrimps turn pink.

Eat alone or with plain rice.