Southern Stir Fry Recipes

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SOUTHERN STIR-FRY



Southern Stir-Fry image

Who says stir-fry has to be Asian? Enjoy this zesty blend of rice, corn, black-eyed peas and spinach.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 13m

Yield 4

Number Of Ingredients 8

1 tablespoon vegetable oil
1 cup cold cooked white rice
1 cup frozen 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

Steps:

  • 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.

Nutrition Facts : Calories 205, Carbohydrate 42 g, Cholesterol 0 mg, Fiber 8 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 350 mg

SOUTHERN STIR-FRY



Southern Stir-Fry image

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.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts :

SOUTHERN STIR FRY



Southern Stir Fry image

A meatless winner from Betty Crocker. Fast, easy and even my non-green-vegetable eaters shovel this in! Bonus: Low calorie! (Up the cayenne if you want it hotter, or just pass hot sauce at the table.) I also like to toss in some toasted almonds.

Provided by vrvrvr

Categories     One Dish Meal

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup cold cooked white rice
1 cup frozen corn
1 1/2 teaspoons dried thyme
1/2 teaspoon garlic salt
1/8 teaspoon cayenne pepper
1 (15 ounce) can black-eyed peas, rinsed and drained
2 cups lightly packed spinach leaves

Steps:

  • Spray 12" nonstick skillet with nonstick cooking spray; heat over med-high heat.
  • Cook all ingredients except spinach in skillet, stirring occasionally until hot.
  • Stir in spinach; cook until spinach begins to wilt.
  • Serve immediately (just bring the skillet to the table and watch it go.).

Nutrition Facts : Calories 183.5, Fat 1.1, SaturatedFat 0.2, Sodium 331.3, Carbohydrate 37.2, Fiber 5.2, Sugar 0.1, Protein 7.9

SOUTHERN STIR-FRY



Southern Stir-Fry image

Who says stir-fry has to be Asian? Enjoy this zesty blend of rice, corn, black-eyed peas, and spinach.

Provided by MsIndy69

Time 20m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil
1 (15 ounce) can black-eyed peas, rinsed and drained
1 cup finely chopped red onion
1 cup frozen corn
1 cup cooked white rice, cold
1 ½ teaspoons chopped fresh thyme leaves
½ teaspoon garlic salt
⅛ teaspoon cayenne pepper
2 cups lightly packed fresh spinach leaves

Steps:

  • Heat a wok or 12-inch skillet over medium-high heat. Add oil and rotate wok or skillet to coat the sides.
  • Add black-eyed peas, onion, corn, rice, thyme, garlic salt, and cayenne; stir-fry until heated through, 3 to 4 minutes. Add spinach and stir-fry until it begins to wilt, 1 to 2 minutes.

Nutrition Facts : Calories 219.4 calories, Carbohydrate 38.6 g, Fat 4.5 g, Fiber 5.7 g, Protein 8.2 g, SaturatedFat 0.8 g, Sodium 555.7 mg, Sugar 3.2 g

SOUTHERN STIR-FRIED CABBAGE



Southern Stir-Fried Cabbage image

For folks who like cabbage, and are adventurous enough to try something different, this is just what you need.

Provided by Kristy

Categories     Side Dish     Vegetables

Time 35m

Yield 4

Number Of Ingredients 4

7 slices bacon
1 head cabbage, cored and coarsely chopped
1 tablespoon white sugar
salt and pepper to taste

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  • In the same skillet, stir cabbage in the bacon drippings until coated. Place lid on skillet and cook over medium heat until cabbage is tender, about 10 minutes. Stir in sugar and season with salt and pepper. Cook uncovered, stirring constantly until cabbage is crisp and brown on the edges. Serve cabbage with bacon crumbled on top.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 20.6 g, Cholesterol 33.3 mg, Fat 22.4 g, Fiber 7.4 g, Protein 9.5 g, SaturatedFat 7.4 g, Sodium 500 mg, Sugar 12.6 g

SOUTHWEST STIR FRY



Southwest Stir Fry image

A good way to get all the food groups into one meal: Meat, vegetable, dairy, and bread! Fast, heatlthy, and tasty!

Provided by Dawn399

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 envelope fajita seasoning mix (1 -1 1/2 ounces)
1/2 cup water
2 tablespoons cooking oil
12 ounces chicken (cut into strips)
1 medium green pepper
1 small zucchini (biased sliced)
1/2 onion, chopped
2/3 cup salsa
1 teaspoon chili powder
1/2 cup frozen whole kernel corn
1/2 cup cooked black beans
8 flour tortillas
1/2 cup reduced-fat Mexican cheese blend or 1/2 cup colby-monterey jack cheese

Steps:

  • Make marinade---------------.
  • Mix fajita mix, oil and water.
  • Add chicken to marinade.
  • Let stand for 15 minutes.
  • Spray a large skillet with non stick cooking spray and heat on medium heat.
  • Add green pepper, zuchini, and onion.
  • Sautee until crisp tender.
  • Set vegetables aside.
  • Drain chicken and discard marinade.
  • Cook chicken in skillet for@ 4-5 minutes.
  • Add vegetables to skillet, and add salsa and chili powder and stir together.
  • Add corn and beans to skillet and cook for@ 1-2 more minutes or until heated through.
  • Microwave tortillas for 30 seconds to heat.
  • Cover them prior to microwaving.
  • Serve mixture on warm tortillas and top with cheese.

Nutrition Facts : Calories 524.9, Fat 25, SaturatedFat 5.8, Cholesterol 63.8, Sodium 718.6, Carbohydrate 51.1, Fiber 6.7, Sugar 4.6, Protein 25.5

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