Asian-style stuffed tomatoes

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

• 6 large vine-ripened tomatoes
• 2 tablespoons vegetable oil
• 6 garlic cloves, crushed
• 1 small onion, finely chopped
• 2 teaspoons grated ginger
• 25g dried shiitake mushrooms, soaked in hot water for 20 minutes (see note)
• 350g pork mince
• 3 teaspoons caster sugar
• 1 tablespoon soy sauce
• 1 tablespoon shaohsing rice wine (see note)
• 1 teaspoon sesame oil
• 1 eggwhite
• 150ml Campbell's Real Stock Chicken
• 1/3 cup (80ml) oyster sauce

Energy 1033kJ	Fat saturated 3.00g
Fat Total 13.00g	Carbohydrate sugars 10.00g
Carbohydrate Total 13.00g	Dietary Fibre 3.00g
Protein 17.00g	Cholesterol 32.00mg
Sodium 1049.06mg

All nutrition values are per serve.

1. Step 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. Step 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. Step 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.

Dried shiitake mushrooms and shaohsing rice wine are available from Asian supermarkets. Substitute shaohsing with dry sherry.