Stuffed Tomato with Oat Rice and Winter Melon Soup
(Available only in Cantonese)
Ingredients: (To Serve 1)
| Marmoreal mushroom (diced) | 5g |
| Corn kernels | 10g |
| Oat rice | 65g |
| Red tomato (large-sized) (skinned and cored, with the top removed) | 1 |
| Greenhouse-grown shoots | 20g |
| Asparagus spear | 1 |
| Winter melon soup | 125ml |
Seasonings:
| Salt | 1⁄8 teaspoon |
| Sugar | 1⁄5 teaspoon |
| Olive oil | 3⁄4 teaspoon |
Ingredients for the Winter Melon Soup: (250ml) (To Serve 2)
| Winter melon (diced) | 305g |
| Loofah (diced) | 38g |
| Ginger slices | 3 |
| Water | 500ml |
Cooking Method:
| 1. | Gently stir-fry the diced winter melon, diced loofah and ginger slices until aromatic. Pour in the water, bring it to the boil and continue to boil over high heat for 15 minutes. Add the salt and sugar for seasoning. Set aside. |
| 2. | Pour the olive oil into a wok. Sauté the diced marmoreal mushroom and corn kernels until aromatic. Add the oat rice and combine it well with other ingredients. Put the ingredients into the tomato, then steam for 6 minutes. |
| 3. | Blanch the greenhouse-grown shoots and asparagus spear until done. Set aside. |
| 4. | Place the tomato on top of the greenhouse-grown shoots. Pour in just enough winter melon soup to cover the shoots. |
| 5. | Decorate the dish by putting the asparagus spear next to the tomato. |
Per serving：
| Energy(kcal) | 197 |
| Carbohydrate(g) | 35 |
| Protein(g) | 5 |
| Fat(g) | 5 |
| Sugar(g) | 5 |
| Sodium(mg) | 581 |
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 ClubONE.
