Yield: 4 servings
|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.