Monday, August 10, 2009

Asian-Style Stuffed Tomatoes

Serves 3-4


6-8 large vine-ripened tomatoes
3 tbs vegetable oil
6 garlic cloves, crushed
1 small onion, finely chopped
2 tsp grated ginger
25g dried shitake mushrooms, soaked in hot water for 20 minutes
350g pork mince
3 tsp caster sugar
1 tbs soy sauce
1 tbs shaohsing rice wine
1 tsp sesame oil
1 eggwhite
150ml chicken stock
 cup oyster sauce

  1. Heat a wok over medium-high heat, then fry 1 tablespoon vegetable oil, garlic, onion and ginger for 1 minute. Remove and cool.
  2. Slice tops off tomatoes and set aside. Use a small spoon to scoop out tomato flesh. Strain pulp and reserve liquid. Pat inside of tomatoes with paper towel.
  3. Drain mushrooms, discard water, and squeeze dry. Finely chop and place in a large bowl with pork mince, 1 teaspoon of caster sugar, soy sauce, onion, garlic & ginger mixture, rice wine, sesame oil and eggwhite. Mix well, then use to stuff tomatoes.
  4. To make sauce, mix the stock, oyster sauce, remaining sugar and reserved tomato juice together in a jug.
  5. Wipe wok clean and heat remaining vegetable oil over medium heat. Add tomatoes filling-side down and cook for about 5 minutes or until golden. Turn tomatoes over and add sauce.
  6. Reduce heat to low, place tops on tomatoes and simmer, covered, for 15 minutes or until filling is cooked through. Serve with jasmine rice
Notes & Tips

Dried shiitake mushrooms and shaohsing rice wine are available from Asian supermarkets.

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