Okra Extravaganza #2
chinese, main dish, salads, vegan, vegetarian
1 large pineapple, fresh; green fronds included
1 bunch scallions; chopped
2 garlic cloves; crushed
1 teaspoon ginger; freshly grated
1 pepper, bell, red; julienned
1/2 lb okra, chopped
2 tablespoon soy sauce
2 tablespoon sherry, dry, or
1 vinegar, rice wine
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`
Yield: 4 servings