Description
These Vietnamese Stuffed Tomatoes are a flavorful and satisfying dish that combines juicy tomatoes with a savory pork filling, topped with a delicious sauce. Perfect for a unique and delicious meal!
Ingredients
Units
Scale
Tomatoes:
- 6 medium tomatoes, halved
- 1 tbsp cornstarch
Stuffing Ingredients:
- 250 gm pork mince
- 1/2 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp fish sauce
- 1/4 tsp salt
- 1/4 tsp sugar
- Pepper, to taste
- 5 gm wood ear mushroom / black fungus, soaked and finely chopped
- 2 tbsp oil
Sauce Ingredients:
- Tomato pulp (from coring)
- 1 tsp fish sauce
- 1/2 tsp sugar
- 1 tbsp soy sauce
- 4 tbsp water
Thickener:
- 2 tsp water
- 1 tsp cornstarch
Garnish:
- 2 spring onions, finely chopped
Instructions
- Soak Black Fungus: In a bowl, soak the dried black fungus in boiling water for at least 20 minutes, then finely chop it.
- Core Tomatoes: Use a spoon to core out the tomatoes, saving the pulp.
- Prepare Sauce: Combine tomato pulp with fish sauce, sugar, soy sauce, and water.
- Prep Stuffing: Mix stuffing ingredients thoroughly.
- Stuff Tomatoes: Sprinkle cornstarch in tomato cups, add stuffing, and pack tightly.
- Cook Stuffed Tomatoes: Brown meat side down in a pan, then add sauce and simmer.
- Thicken Sauce: Mix thickener, add to sauce, and stir until thickened.
- Finish and Serve: Add spring onions, adjust sauce, pour over tomatoes, and serve with rice.
Notes
- Ensure the meat is cooked through before serving.
- Adjust the sauce to your taste preferences.
- These stuffed tomatoes pair well with white jasmine rice.
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 230
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 45mg
