Serves 3-4
Ingredients
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
⅓ cup oyster sauce
Method
Ingredients
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
⅓ cup oyster sauce
Method
- Heat a wok over medium-high heat, then fry 1 tablespoon vegetable oil, garlic, onion and ginger for 1 minute. Remove and cool.
- 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.
- 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.
- To make sauce, mix the stock, oyster sauce, remaining sugar and reserved tomato juice together in a jug.
- 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.
- 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.
Dried shiitake mushrooms and shaohsing rice wine are available from Asian supermarkets.
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