Ingredients
1
tablespoon vegetable oil
8
ounces okra, sliced (2 1/2 cups)
1
cup frozen whole kernel corn
1
large onion, chopped (1 cup)
1
medium green, red or yellow bell pepper, chopped (1 cup)
3
large tomatoes, seeded and chopped (3 cups)
1
can (15 to 16 ounces) black-eyed peas, rinsed and drained
2
teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
2
teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves or 1/2 teaspoon dried oregano leaves
1/2
teaspoon salt
1/2
teaspoon paprika
1/8
to 1/ teaspoon ground red pepper (cayenne)
Preparation
Heat oil in 12-inch nonstick skillet or wok over medium-high heat.
Add okra, frozen corn, onion and bell pepper; stir-fry 2 to 3 minutes or until crisp-tender.
Add remaining ingredients; stir-fry about 5 minutes or until hot.
