321 Stuffed Tomato with Ginkgo Nuts, Lily Bulbs, and Peas on a Bed of Spinach

321 Stuffed Tomato with Ginkgo Nuts, Lily Bulbs, and Peas on a Bed of Spinach

321 Stuffed Tomato with Ginkgo Nuts, Lily Bulbs, and Peas on a Bed of Spinach

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321 Stuffed Tomato with Ginkgo Nuts, Lily Bulbs, and Peas on a Bed of Spinach

INGREDIENTS (2 servings)

  • 1-2 cups of spinach or pea shoots; cut into short lengths, blanched, and drained
  • 2 tomatoes
  • 1/2 cup of gingko nuts, blanched and drained
  • 1/2 cup of lily bulbs, remove the outer layer and pull apart into thin slices (you can also use the dried variety found in stores and soak it in water before using)
  • 1/2 cup of mushrooms, finely chopped
  • 1/2 cup of peas, blanched and drained
  • A dash of cooking oil
  • A pinch of salt
  • A bit of cornstarch or corn flour mixed with a 1/2 cup of water

DIRECTIONS

Step 1
Slice off the top of the tomatoes and remove the pulp. Bring a pot of water to boil and blanch the outer part of the tomatoes in the boiling water for 20-30 seconds. Remove the tomatoes from the water, drain, and set aside.
Step 2
Arrange the blanched spinach in the middle of a plate to serve as a bed for the completed tomatoes and set aside.
Step 3
Heat oil in a pan and stir fry the gingko nuts, lily bulbs, mushrooms, and peas. When the mushrooms have cooked down, stir in the salt and cornstarch mixture.
Step 4
Stuff the blanched tomatoes from Step 1 with the vegetable mixture from Step 3. Place the stuffed tomatoes on the bed of spinach and serve.