Yield: 1 servings
|½ pounds||Okra; chopped|
|½ small||Onion; peeled and finely|
|1½ cup||Dried fruit; (about 8 ounce|
|; prunes, apricots,|
|; raisins, etcup)|
|½ cup||Prune juice|
|½ cup||Tomato juice|
|¼||Lemon; minced (rind and|
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.