Okra extravaganza with pineapple

Yield: 4 servings

Measure Ingredient
1 \N Fresh pineapple; frond included
1 bunch Scallions; chopped
2 \N Cloves garlic; crushed
1 teaspoon Fresh ginger; grated
1 \N Red bell pepper; julienned
½ pounds Okra; chopped
2 tablespoons Low-sodium soy sauce
2 tablespoons Dry Sherry; or Rice Wine Vinegar

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: 1½ Vegetable; 1 Fruit Recipe by: Vegetarian Gourmet, Summer 1993 Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Jun 24, 1999, converted by MM_Buster v2.0l.

Similar recipes