VIETNAMESE (FRENCH INSPIRED) STUFFED TOMATOES
This is a recipe that my friend obsessed on years ago, when we were in college. It's not bad with some good old steamed white rice. I sometimes paired it with salad instead of rice. My friend was heavy on the salt because that's the way her mother cooked, but I am less of a salt freak so it is up to you. If you google Vietnamese stuffed tomatoes, there are many variations of this recipe. This is what worked for me. I seldom make this anymore, but if I did again, I would probably try using ground turkey instead of pork - it should come out okay. Remember to pack the tomatoes tightly, as the meat will slip out while cooking if it is loosely packed into the tomato "cups"
Provided by Nyx9013
Categories One Dish Meal
Time 1h20m
Yield 8 tomato halves, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Slice off about 1/2" tomato top and scoop the seeds inside.
- Reserve pulp for sauce in a small bowl, set aside.
- Dry each side of tomato "cup" gently until dry with a paper towel.
- Fill each cup with the filling ingredients (pork, shiitake mushrooms, 2 TB fish sauce, sugar, ground pepper, shallots and scallion), making sure they are tightly packed in tomato.
- Over medium high heat, add olive oil to cover bottom of saute pan.
- When oil is hot, place tomatoes with the meat facing down
- Cook until surface of meat is nice and golden, or approximately 10-15 minutes.
- Transfer all tomatoes to roasting pan and bake for 40 minutes.
- SAUCE PREPARATION: Add the reserved tomato pulp to small saucepan and bring it to a boil.
- Simmer uncovered about 5-10 minutes and remove from heat.
- Mix with water, fish sauce, oyster sauce and sugar then add it to your tomatoes.
- Serve over steamed rice and voila, you're done. =).
Nutrition Facts : Calories 249.3, Fat 17.7, SaturatedFat 4.9, Cholesterol 35.8, Sodium 512.8, Carbohydrate 13.2, Fiber 2.4, Sugar 8.2, Protein 10.7
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