TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 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

Nutritional Facts

3/4 cup: 216 calories, 5g fat (1g saturated fat), 0 cholesterol, 679mg sodium, 37g carbohydrate (0 sugars, 6g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.


  1. 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. Yield: 4 servings.
Originally published as Southern Stir-Fry in Light & Tasty October/November 2001, p22

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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husbandhatescasseroles User ID: 6642940 91480
Reviewed Jan. 13, 2013

"This is a great, easy to make meal that's different from the ordinary. Use the cayenne or Tabasco to give it some kick."

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