1 tablespoon vegetable oil
8 ounces okra, sliced (2 1/2 cups)
1 cup frozen whole kernel
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)
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.