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Ингредиенты
- Â Â Nuoc Cham (see recipe)
- 1/3 c. chicken broth or possibly water
- 1 Tbsp. Vietnamese fish sauce (nuoc mam)
- 1/4 c. oyster sauce
- 1 Tbsp. sugar
- 1 tsp tomato paste
- 4 lrg tomatoes
- 2 x dry Chinese mushrooms
- 1Â 1/2 tsp dry tree ear mushrooms
- 1/2 ounce cellophane (bean thread) noodles
- 8 ounce grnd pork
- 4 x garlic cloves minced
- 2 x shallots thinly sliced
- 2 x scallions thinly sliced
- 1/4 tsp sugar
- 2 tsp Vietnamese fish sauce (nuoc mam)
- 1 x egg lightly beaten
- 2 Tbsp. peanut oil
- Â Â Freshly-grnd white pepper to taste
Инструкции
- Prepare the Nuoc Cham. Set aside.
- Combine all of the sauce ingredients in a small bowl.
- Cut off the stem end of each tomato. Using a spoon, gently scoop out the pulp. Throw away the tops and pulp. Dry the insides of the tomatoes with paper towels.
- Soak the mushrooms in warm water and the noodles in hot water for 30 min. Drain well. Squeeze out the excess water from the mushrooms. Cut off the stems and throw away. Mince the caps. Coarsely chop the noodles.
- In a mixing bowl, combine the minced mushrooms and noodles with the pork, half of the garlic, the shallots, scallions, sugar, fish sauce and egg. Blend with your hands; set aside to marinate for 30 min.
- Stuff the pork mix into the tomatoes, pressing firmly. Smooth the top into a mounded dome.
- Heat the oil in a wok or possibly skillet over moderate heat. Place the stuffed tomatoes, stuffing-side down, in the warm oil. Cover the wok and fry for 5 min. Using a large spatula, gently turn the tomatoes (try not to break the skins), meat-side up, and cook for 3 min longer.
- Make a small space in the center of the wok and add in the reserved garlic; fry till fragrant. Stir the sauce mix and pour into the wok. Bring the sauce to a quick boil. Reduce the heat to low and simmer, covered, for 15 min, turning the tomatoes frequently to coat with the sauce.
- The tomatoes are ready when the stuffing has absorbed half of the sauce and the tomatoes are nicely glazed. Transfer to a serving platter and sprinkle with white pepper. Serve with plain rice and Nuoc Cham as part of a family meal.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 4 servings | |
| Calories 304 | |
| Calories from Fat 182 | 60% |
| Total Fat 20.34g | 25% |
| Saturated Fat 6.02g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 592mg | 25% |
| Potassium 690mg | 20% |
| Total Carbs 17.88g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 8.35g | 6% |
| Protein 13.59g | 22% |
