SOUTHERN STIR-FRY

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Southern Stir-Fry image

Lynn Burnett of Raymore, Missouri often stir-fries this innovative mix of corn, spinach and black-eyed peas. A pinch of cayenne pepper lends a little kick to her veggie blend.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup chopped celery
1/3 cup chopped onion
1 tablespoon canola oil
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 cup frozen whole kernel corn, thawed
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons chicken or vegetable broth
1 tablespoon white wine or additional chicken broth
2 cups fresh spinach, chopped
1 cup cooked rice

Steps:

  • In a large nonstick skillet or wok, stir-fry celery and onion in oil until tender. Add the peas, corn, thyme, garlic, salt and cayenne; cook and stir over medium heat for 1 minute. Add broth and wine or additional broth; cook and stir for 1 minute. Add spinach and rice; cook and stir 2 minutes longer or until heated through and spinach is wilted.

Nutrition Facts :

*** Explore more Southern Stir-Fry Recipes »

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