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 or 1/2 teaspoon dried thyme leaves 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves 1/2 teaspoon salt 1/2 teaspoon paprika 1/8 to 1/4 teaspoon ground red pepper (cayenne) Directions: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. |