The amazing taste of a dish depends on how well the ingredients blend together. If one flavor overpowers the others, it always doesn’t end well for the dish. This recipe is such a beautiful harmony of flavors. Everything contributes to the wholeness of the dish, resulting to one great stir-fry recipe. Our friend over at Betty Crocker has this to say about this recipe:
“Who says stir-fry has to be Asian? Enjoy this zesty blend of rice, corn, black-eyed peas and spinach.”
This dish proves just how flavorful southern ingredients are. Asian stir-fry is known for its flavors. One bite and you will be overwhelmed by the sudden onslaught of different tastes.
This version has milder flavors, but it tastes so good you wouldn’t have any complaints.
Ingredients
1 tablespoon Wesson vegetable oil
1 cup cold cooked white rice
1 cup Green Giant frozen corn
1 ½ teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
½ teaspoon McCormick garlic salt
1/8 teaspoon McCormick ground red pepper (cayenne)
1 can (15 to 16 ounces) Great Value black-eyed peas, rinsed and drained
2 cups Green Giant lightly packed spinach leaves
Instructions
Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side.
Add all ingredients except spinach to skillet; stir-fry 3 to 4 minutes or until heated through. Add spinach; stir-fry 1 to 2 minutes or until spinach begins to wilt.
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Quick Tip: Measuring all ingredients and cooking the rice the night before will help you get this dinner done in no time.
Thanks again to Betty Crocker for this amazing recipe.