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Suggest a better descriptionSlice 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`
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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 4 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 126mg | 4 % | |
Potassium 12.4mg | 0 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.7g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4
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