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 Combien scallions, garlic, ginger,
pepper, okra, soy sauce and sherry or rice wine
vinegar in a wok. Stir-fry over high heat until
vegetables are tender crisp about 4 minutes. Add one
teaspo0n of water if vegetables appear to be sticking.
Add pineapple chunks, cover and continue cooking ror
3 minutes. Spoon into pineapple shells and serve
immedately. *** Vegetarian Gourmet, Summer 1993,
Annette Doncsecz***
