| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Salads, Appetizers, Mastercook , Vegan |
4 |
servings |
INGREDIENTS
| 1 |
|
Fresh pineapple; frond included |
| 1 |
bn |
Scallions; chopped |
| 2 |
|
Cloves garlic; crushed |
| 1 |
ts |
Fresh ginger; grated |
| 1 |
|
Red bell pepper; julienned |
| 1/2 |
lb |
Okra; chopped |
| 2 |
tb |
Low-sodium soy sauce |
| 2 |
tb |
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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