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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.
  • 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


  • 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.
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  • PrplMonky5
    Feb 20, 2021

    This was so simple and yet delicious! I did make a few small tweaks. I cut this in half for just myself and my husband. I used black eyed peas I had made (not ones from a can) - one can is about 1 3/4C. I skipped the cayenne, used baby spinach, and added seasoned salt and about 1/4lb ground turkey. Because I added in the ground turkey, I also added in a bit more chicken broth as it cooked near the end (maybe about 1/2 to 1 tbsp). I don't normally add in extra salt but the peas were cooked with no salt and the chicken broth was low sodium. The seasoned salt was PERFECT. I think I may have added around 1/8 tsp or a little less (remembering that I cut this recipe in half). I do think the thyme was a tad overpowering, but that is just my personal taste. Next time I'll back off just a bit on the thyme. Overall we loved this and we'll be making it again.

  • Georgia Peach
    Sep 23, 2017

    I had this recipe saved for a while, sorry I didn't make it sooner! I used rice that had been cooked in chicken broth, so while not vegetarian it was a delicious meatless meal that I'll be making again very soon. The other change I made was to use drained and rinsed canned corn instead of frozen. Instead of the cayenne, I added hot sauce plus seasoned it with Creole Seasoning to give it a little extra kick.

  • husbandhatescasseroles
    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.