Stuffed Tomato with Assorted Vegetables
Available in Other Languages
Tagalog and Indonesian versions are extracted from the Less-Salt-and-Sugar Recipes published by the Committee of Reduction of Salt and Sugar in Food.
Ingredients: (To Serve 4)
| Tomato | 1 |
| Wood ears | 1 tael |
| Assorted mushrooms | 1 tael |
| Corn kernels | 1 tael |
| Lily bulbs | 1 tael |
| Diced vegetables | 1 tael |
| Cashew nuts | 1 tael |
| Broccoli | 4 heads |
Seasonings:
| Salt | ⅕ teaspoon |
| Sugar | ½ teaspoon |
| Cornstarch-water mixture | 4 teaspoons |
| Canola oil | 2 teaspoons |
| Water | 8 taels |
Cooking Method:
| 1. | Cut out and finely chop the core of the tomato. Place the cored tomato in a pan, then pan-fry until slightly brown. Set aside. |
| 2. | Blanch the wood ears, assorted mushrooms, corn kernels, lily bulbs and diced vegetables. Set aside. |
| 3. | Stir-fry the cashew nuts in a wok without oil. Set aside. |
| 4. | Pour some oil into the wok and heat it up. Stir-fry the chopped core of the tomato until aromatic. Add the water, salt and sugar, then put in 3 teaspoons of cornstarch-water mixture. Cook until the sauce is thickened. Pour the sauce onto a plate. |
| 5. | Blanch the broccoli, then place it near the edge of the plate. Put the cored tomato in the centre of the plate. |
| 6. | Heat some oil in the wok and stir-fry the ingredients in Step 2 until thoroughly cooked. Add 1 teaspoon of cornstarch-water mixture and cook until the sauce is thickened. Spoon the ingredients into the cored tomato. Sprinkle the cashew nuts. |
Per serving:
| Energy(kcal) | 121 |
| Carbohydrate(g) | 13 |
| Protein(g) | 3 |
| Fat(g) | 7 |
| Sugar(g) | 3 |
| Sodium(mg) | 110 |
The energy and nutrient content is estimated according to the information
compiled from the Centre for Food Safety, Food and Environmental Hygiene
Department and the Nutrient Data Laboratory, US Department of Agriculture.
Values are for reference only.
This recipe is provided by Wedding Banquet Specialist.
