Skip to content

Southern Stir-Fry


Ingredients

1 tablespoon vegetable oil

1 tablespoon vegetable oil

1 (15 ounce) can black-eyed peas, rinsed and drained

1 (15 ounce) can black-eyed peas, rinsed and drained

1 cup finely chopped red onion

1 cup finely chopped red onion

1 cup frozen corn

1 cup frozen corn

1 cup cooked white rice, cold

1 cup cooked white rice, cold

1 ½ teaspoons chopped fresh thyme leaves

1 ½ teaspoons chopped fresh thyme leaves

½ teaspoon garlic salt

½ teaspoon garlic salt

⅛ teaspoon cayenne pepper

⅛ teaspoon cayenne pepper

2 cups lightly packed fresh spinach leaves

2 cups lightly packed fresh spinach leaves

Directions

Heat a wok or 12-inch skillet over medium-high heat. Add oil and rotate wok or skillet to coat the sides.

Heat a wok or 12-inch skillet over medium-high heat. Add oil and rotate wok or skillet to coat the sides.

Add black-eyed peas, onion, corn, rice, thyme, garlic salt, and cayenne; stir-fry until heated through, 3 to 4 minutes. Add spinach and stir-fry until it begins to wilt, 1 to 2 minutes.

Add black-eyed peas, onion, corn, rice, thyme, garlic salt, and cayenne; stir-fry until heated through, 3 to 4 minutes. Add spinach and stir-fry until it begins to wilt, 1 to 2 minutes.

Cook’s Note:

You can use 1/2 teaspoon dried thyme leaves instead of the fresh thyme, if desired.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Leave a Reply

Your email address will not be published. Required fields are marked *