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Southern Stir-Fry


Thursday, January 01, 2004
4 Servings
1 tablespoon vegetable oil
1 cup cold cooked white rice
1 cup frozen whole kernel corn
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic salt
1/8 teaspoon ground red pepper (cayenne)
1 can (15 to 16 ounces) black-eyed peas, rinsed and drained
2 cups lightly packed spinach leaves
1) Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side. 2) 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.
Nutrition Facts:
Calories: 205, (Calories from Fat 25), Fat 3g, (Saturated 1g), Cholesterol 0mg, Sodium 350mg, Potassium 450mg, Carbohydrate 42g, Dietary Fiber 8g, Protein 11g
Betty Crocker
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