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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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