Food and Recipes, Oriental Vegetable Reference and Recipe Guide, Manitoba Agriculture, Food and Rural Initiatives

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August 2006

Oriental Vegetable Reference and Recipe Guide

Appearance:

Oriental tomato varieties resemble traditional varieties and have a mild sweet flavour.

Use and Preparation:

Oriental tomato varieties can be prepared and used the same as any common tomato varieties. Use in any recipe calling for tomato.

Chinese Style Egg and Tomato
1 tbsp (15 ml) oil	4 beaten eggs
1 tbsp (15 ml) oil	1 cup (250 ml) Gai Lon or broccoli, cut into ½ inch (1.2 cm) pieces
½ cup (125 ml) green onion finely sliced	¼ cup (50 ml) chopped fresh parsley
1 tbsp (15 ml) sweet basil or tarragon, crushed	2 medium Oriental tomatoes (peeled and cut into wedges)
1 tbsp (15 ml) cornstarch	1 tbsp (15 ml) cold water
2 tbsp (30 ml) soy sauce	Tabasco sauce (to taste)
In a hot wok heat a small amount of oil. Add eggs and scramble, remove from wok and set aside. Add additional oil to hot wok. When oil begins to smoke add Gai Lon and stir-fry 2-3 minutes. Add green onion, parsley and basil, stir-fry 30 seconds. Add tomatoes to wok and stir-fry 30 seconds. Combine cornstarch with water and add to wok with soy sauce and Tabasco sauce. Continue cooking until thickened. Pour over eggs and serve.
Makes: 2 servings

Egg Drop and Tomato Soup
1 quart (1L) chicken stock	1 large Oriental tomato, peeled and chopped
3 tbsp (45 ml) cornstarch	3 tbsp (45 ml) cold water
½ tsp (2 ml) salt	2 tsp (10 ml) dry sherry
2 eggs, lightly beaten	1 tsp (5 ml) sesame oil
In a large pot bring chicken stock and tomato to a boil, cook over high heat for 2 minutes. Combine cornstarch with cold water. Stir in salt, sherry and cornstarch mixture and cook for 1 minute. Reduce heat, then in a slow steady stream, pour beaten eggs in soup, stirring constantly. Add sesame oil, and stir, serve hot.
Makes:4 servings

Stir Fried Cucumber with Tomato and Garlic
3 large cucumbers (peeled, seeded and cut into 1 inch (2.5 cm) pieces)	1 tsp (5 ml) salt
4 large Oriental tomatoes (peeled, seeded and chopped)	2 tbsp (30 ml) sugar
2 tbsp (30 ml) peanut or canola oil	3 tbsp (45 ml) shallots or green onion minced
2 tbsp (30 ml) minced garlic	1 tsp (5 ml) salt
2 tsp (10 ml) sesame oil
Place prepared cucumber in a colander and sprinkle with salt, set aside. Place prepared tomatoes in a bowl and sprinkle with sugar, set aside. Remove cucumber from colander and blot dry with paper towel. Drain chopped tomatoes. Heat wok over high heat and add oil. Add cucumber to wok and stir to coat, then add shallots, garlic, salt and sesame oil. Stir-fry 1 minute. Add tomatoes and stir-fry 1 minute more. Serve immediately.
Makes: 4-6 servings