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CATEGORY CUISINE TAG YIELD
Vegetables Vegan Appetizers, Mastercook, Salads, Vegan, Vegetarian 4 Servings

INGREDIENTS

1 Fresh pineapple, frond
included
1 Scallions, chopped
2 Cloves garlic, crushed
1 t Fresh ginger, grated
1 Red bell pepper, julienned
1/2 lb Okra, chopped
2 T Low-sodium soy sauce
2 T Dry Sherry, or Rice Wine
Vinegar

INSTRUCTIONS

Slice pineapple in half lengthwise. Remove fruit of pineapple and set
shells aside.  Remove and discard core and cut pineapple into 1"
chunks. Set aside  Combine scallions, garlic, ginger, pepper, okra, soy
sauce and sherry  or rice wine vinegar in a wok. Stir-fry over high
heat until  vegetables are tender crisp about 4 minutes. Add one
teaspoon of  water if vegetables appear to be sticking.  Add pineapple
chunks, cover and continue cooking for 3 minutes. Spoon  into pineapple
shells and serve immediately. Per serving: 99  Calories; 1g Fat (6%
calories from fat); 2g Protein; 21g  Carbohydrate; 0mg Cholesterol;
307mg Sodium Food Exchanges: 1 1/2  Vegetable; 1 Fruit  Recipe by:
Vegetarian Gourmet, Summer 1993  Posted to EAT-LF Digest by "Ellen C."
<ellen@brakes.elekta.com> on  Jun 24, 1999, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 207
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 3.9mg
Sodium: 976.3mg
Potassium: 203.4mg
Carbohydrates: 40.3g
Fiber: 3.6g
Sugar: 8.6g
Protein: 9.3g


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