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Southern Stir-Fry

 Southern Stir-Fry
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.
4 ServingsPrep/Total Time: 15 min.

Ingredients

  • 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

Directions

  • 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.
Nutritional Facts: One serving (3/4 cup) equals 216 calories,

2 of 2

Southern Stir-Fry (continued)

Nutritional Facts: 5 g fat (1 g saturated fat), 0 cholesterol, 679 mg sodium, 37 g carbohydrate, 6 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.