Chinese Tomato, Potato and Rice Stew

If you like tomatoes, then I think you will like this Chinese tomato, potato, and rice stew recipe. Tomatoes are rich in vitamins, and a healthy diet will strengthen our resistance. When you have a portion of leftover rice in your refrigerator, how do you want to cook it? If you don’t want to spend more time cooking dishes, then you can add some side dishes to the rice and let them cook in the same pot, which will allow you to get a lunch or dinner faster.

I add tomato sauce to the recipe to enhance the color and tomato flavor. If you don’t want tomato sauce, you can add more tomatoes to increase the tomato flavor of the broth. We boil the potatoes separately because they take longer to cook than the other ingredients. So, we boil the potatoes in advance until they are 70% to 80% cooked before adding them to the tomatoes to finish cooking.

Chinese Tomato, Potato and Rice Stew

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If you like tomatoes, then I think you will like this tomato, potato and rice stew recipe. Tomatoes are rich in vitamins, and a healthy diet will strengthen our disease resistance. This recipe makes use of leftover rice, and makes a quick lunch or dinner. I add tomato sauce to the recipe to increase the color and tomato flavor. If you don’t want to use tomato sauce, you can add more tomatoes to make the tomato flavor of the soup rich. Since the potatoes take longer to cook, we will boil the potatoes until they are nearly cooked through, then add them to the stew to finish cooking.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Side Dish, Soup

Cuisine Chinese Home Cooking

Servings 2

Calories 316 kcal

Equipment

• 1 wok
• 1 sharp kitchen knife
• 1 saucepan optional

Ingredients

  

1x2x3x

• 1 tomato 180g
• 1 potato 150g
• 200 g cooked rice
• 2 cloves garlic
• 7 ml light soy sauce
• 5 ml oyster sauce
• 10 ml tomato sauce
• 2 ml salt
• 20 ml oil

Instructions

 

• Prepare the ingredients.
  
• Peel and dice the potatoes into 1 cm cubes (about ⅜ inch), dice the tomatoes, and mince the garlic.
  
• Add enough water to a saucepan to cover the potatoes, and cook the potatoes until 70% to 80% cooked. Remove the potatoes and save the water for later use.
  1 potato
  
• Add 20ml of oil to the wok, add the minced garlic and saute for a few seconds until fragrant. Then add the tomatoes.
  2 cloves garlic, 20 ml oil, 1 tomato
  
• When the tomatoes release their juices, add the potatoes. Season with soy sauce, oyster sauce, and tomato sauce. Stir to combine, and add salt to taste if necessary.
  7 ml light soy sauce, 5 ml oyster sauce, 10 ml tomato sauce, 2 ml salt
  
• Add 150-200ml (5 to 6 ½ oz) water from the potatoes and simmer over medium-low heat for 5 minutes.
  
• Add the rice. Stir well to combine and bring to a boil. When the stew boils it is done.
  200 g cooked rice
  
• Transfer to a bowl and serve.
  

Nutrition

Calories: 316kcalCarbohydrates: 51gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 773mgPotassium: 665mgFiber: 4gSugar: 3gVitamin A: 537IUVitamin C: 31mgCalcium: 37mgIron: 1mg

Keyword garlic, oyster sauce, potatoes, soy sauce, light, tomato sauce, tomatoes, white rice

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