Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Okra; chopped |
| ½ small | Onion; peeled and finely |
| ; chopped | |
| 1 teaspoon | Oil |
| 1 tablespoon | Water |
| 1½ cup | Dried fruit; (about 8 ounce |
| ; prunes, apricots, | |
| ; raisins, etcup) | |
| ½ cup | Prune juice |
| ½ cup | Tomato juice |
| ¼ | Lemon; minced (rind and |
| ; fruit) |
Stir-fry okra and onion with oil and water in a large frying pan for 5 minutes over medium heat. Add dried fruit, juices, and lemon. Simmer 15 minutes, stirring often. Serve warm or chilled. Serves 4.
Calories per serving, 267; fat, 1 gram; carbohydrates, 68 grams.
Debra Wasserman, Recipes from The Lowfat Jewish Vegetarian Cookbook: Healthy Traditions From Around the World by Debra Wasserman (The Vegetarian Resource Group, copyright 1994 by Debra Wasserman).
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.