VIETNAMESE STUFFED TOMATOES
Nutrition Per Serving
Calories: 370kcal | Carbohydrates: 51g | Protein: 35g | Fat: 6g
Ingredients
- 350 g ground pork, lean
- 70 g wood ear mushrooms
- 6 big tomatoes
- 400 g rice, cooked
- green onions for garnish
- 1 tsp sugar
- 1 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tsp garlic
- salt and pepper to taste
Video
Instructions
- In a large mixing bowl, combine the ground pork, minced garlic, fish sauce, soy sauce, sugar, salt, and black pepper. Mix everything together until well combined.
- Cut the tomatoes in halves and carefully scoop out the pulp and seeds using a spoon. Chop one tomato and add it to the pulp.
- Stuff each hollowed tomato with the meat mixture, pressing it down gently to fill the tomatoes completely.
- Heat a spray of vegetable oil in a skillet over medium heat. Pan fry the tomatoes meat facing down for 1min until nicely brown.
- Flip the tomatoes so that the meat is facing up. Add in the tomato pulp with chopped tomato and let it simmer for 20 min on medium low heat.
- Garnish with chopped green onion and serve with steamed rice.
