Southern Stir-Fry

• 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

1. In a
2. 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.

celery, onion, canola oil, blackeyed peas, kernel corn, thyme, garlic, salt, cayenne pepper, chicken, white wine, fresh spinach, rice

Taken from www.tasteofhome.com/recipes/southern-stir-fry/ (may not work)