| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Salads, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Pineapple, fresh; green fronds included |
| 1 |
bn |
Scallions; chopped |
| 2 |
|
Garlic cloves; crushed |
| 1 |
ts |
Ginger; freshly grated |
| 1 |
|
Pepper, bell, red; julienned |
| 1/2 |
lb |
Okra, chopped |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Sherry, dry, OR |
|
|
Vinegar, rice wine |
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 in a
wok. Stir-fry over high heat until vegetables are tender-crisp, about 4
minutes. Add one teaspoon 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: 173 cal, 4 g prot, 534 mg sod, 40 g carb, 1 g fat, 0 mg chol,
67 mg calcium
From _Vegetarian Gourmet_, Summer 1993`
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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