Stuffed Tomato with Black Termite Mushrooms and Lily Bulbs

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Stuffed Tomato with Black Termite Mushrooms and Lily Bulbs
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.