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Okra extravaganza
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| Artist: |
_ |
| Categories: |
Appetizers, Asian, Chinese, Ethnic, Salads |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| | Pineapple Fresh (Frond Incl) | | 1
| bunch | Scallions, Chopped | | 2
| cl | Garlic crushed | | 1
| tsp | Ginger, freshly grated | | 1
| | Bell Pepper, Red, julienned | | 1/2
| lbs | Okra Chopped | | 2
| tbsp | Soy sauce (low sodium) | | 2
| tbsp | Dry Sherry or Rice Wine Vin. |
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Procedures:
| 1 | Slice pineapple in half lengthwise. | | 2 | Remove fruit of pineapple and set shells aside. | | 3 | Remove and discard core and cut pineapple into 1" chunks. | | 4 | Set aside combien scallions, garlic, ginger, pepper, okra, soy sauce and sherry or rice wine vinegar in a wok. | | 5 | Stir-fry over high heat until vegetables are tender crisp about 4 minutes. | | 6 | Add one teaspo0n of water if vegetables appear to be sticking. | | 7 | Add pineapple chunks, cover and continue cooking ror 3 minutes. | | 8 | Spoon into pineapple shells and serve immedately. | | 9 | *** vegetarian gourmet, summer 1993, annette doncsecz** |
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