Asian-style stuffed tomatoes

Take pork mince to the limits in this lively Asian-style stuffed tomatoes side.

Recipe «Asian-style stuffed tomatoes» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 6 large vine-ripened tomatoes, 2 tbsp vegetable oil, 6 garlic cloves, crushed, 1 small onion, finely chopped, 2 tsp grated ginger , 25g dried shiitake mushrooms, soaked in hot water for 20 minutes, 350g pork mince, 3 tsp caster sugar , 1 tbsp soy sauce, 1 tbsp shaohsing rice wine, 1 tsp sesame oil, 1 eggwhite, 150ml Massel chicken style liquid stock, 1/3 cup oyster sauce.

Ingredients:

• 6 large vine-ripened tomatoes 
• 2 tbsp vegetable oil 
• 6 garlic cloves, crushed 
• 1 small onion, finely chopped 
• 2 tsp grated ginger 
• 25g dried shiitake mushrooms, soaked in hot water for 20 minutes 
• 350g pork mince 
• 3 tsp caster sugar 
• 1 tbsp soy sauce 
• 1 tbsp shaohsing rice wine 
• 1 tsp sesame oil 
• 1 eggwhite 
• 150ml Massel chicken style liquid stock 
• 1/3 cup oyster sauce 

Instructions

1. Slice tops off tomatoes and set aside. Use a small spoon to scoop out tomato flesh. Strain pulp and reserve liquid. Pat inside of tomatoes with paper towel.
2. Heat a wok over medium-high heat, then fry 1 tablespoon vegetable oil, garlic, onion and ginger for 1 minute. Remove and cool.
3. Drain mushrooms, discard water, and squeeze dry. Finely chop and place in a large bowl with mince, 1 teaspoon of sugar, soy, rice wine, sesame oil and eggwhite. Mix well, then use to stuff tomatoes. Wipe wok clean and heat remaining vegetable oil over medium heat. Add tomatoes filling-side down and cook for about 5 minutes or until golden. Turn tomatoes over and add stock, oyster sauce, remaining sugar and reserved tomato juice. Reduce heat to low, place tops on tomatoes and simmer, covered, for 15 minutes or until filling is cooked through. Serve with jasmine rice.