Stuffed Tomato with Black Termite Mushrooms and Lily Bulbs
(Available only in Cantonese)
Ingredients: (To Serve 1)
| Black termite mushrooms | 20g |
| Asparagus | 1 |
| Fresh lily bulbs | 3g |
| Bell peppers (red, yellow and green) | 2g (each colour) |
| Tomato (cored) | 20g |
| Cordyceps flower | 2 taels |
| Water | 3 taels |
| Jade sprout | 1 |
Seasonings:
| Salt | ⅛ teaspoon |
| Sugar | ¼ teaspoon |
| Rapeseed oil | ½ teaspoon |
Cooking Method:
| 1. | Cut the black termite mushrooms and asparagus into sections. |
| 2. | Separate the lily bulbs into petals. Cut the bell peppers into strips. |
| 3. | Blanch the black termite mushrooms, asparagus, bell peppers and lily bulbs. |
| 4. | Pour the rapeseed oil into a wok. Stir-fry the black termite mushrooms, asparagus, bell peppers and lily bulbs until done. Add the salt and sugar. |
| 5. | Score a cross on the bottom of the tomato. Blanch the tomato and remove its skin. |
| 6. | Put the black termite mushrooms, asparagus, bell peppers and lily bulbs inside the tomato. Place the tomato upside down on a plate. |
| 7. | Put cordyceps flower and water in a blender. Blend until the sauce is formed, then bring to the boil. |
| 8. | Pour the cordyceps flower sauce over the tomato. Decorate with the jade sprout. |
Each Serving:
| Energy(kcal) | 151 |
| Carbohydrate(g) | 11 |
| Protein(g) | 4 |
| Fat(g) | 3 |
| Sugar(g) | 2 |
| Sodium(mg) | 241 |
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 Deluxe Veggie.
