Tomatoes Stuffed With Bean Sprouts Recipe
Ingredients
| Tomatoes | 4 Medium | |
| 1 1/2 teacups bean sprouts | ||
| 2 tablespoons chopped spring onions | ||
| Green chilli | 1/2 Teaspoon, finely chopped | |
| 1 teacup shredded cabbage | ||
| Oil | 2 Teaspoon | |
| Salt | To Taste | |
Directions
1. Cut the tops of the tomatoes. Scoop out the centres and chop them. Drain the shells.
2. Heat the oil, add the sprouts and spring onions and cook for 2 to 3 minutes. Add the chopped tomato (from centres), green chilli, cabbage and salt and cook for 1 minute.
3. Fill the tomato shells with this mixture.
4. Bake in a hot oven at 200° C for 10 minutes.
2. Heat the oil, add the sprouts and spring onions and cook for 2 to 3 minutes. Add the chopped tomato (from centres), green chilli, cabbage and salt and cook for 1 minute.
3. Fill the tomato shells with this mixture.
4. Bake in a hot oven at 200° C for 10 minutes.
Chef
