Zucchini Shanghai Style
|Chicken broth||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Teaspoon|
|Dry sherry||1 Teaspoon|
|Red wine vinegar||1 Teaspoon|
|Vegetable oil||2 Tablespoon, divided|
|Minced ginger||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Green onion||1 , minced|
|Tomato||1 Large, peeled, seeded and chopped|
|Water||4 Tablespoon, divided|
|Zucchini||1 Pound, diagonally cut into 1-inch pieces|
|Yellow onion||1⁄2 Small, cut into wedges and separated|
Place mushrooms in bowl and cover with hot water.
Let stand 30 minutes.
Drain, reserving 1/4 cup liquid.
Squeeze out excess water.
Cut off and discard stems; cut caps into thin slices.
Combine the reserved 1/4 cup mushroom liquid, the chicken broth, catsup, soy sauce, sherry, sugar, salt and vinegar in small bowl.
Heat 1 tablespoon of the oil in 2-quart saucepan over medium-high heat.
Add ginger and garlic and stir-fry 10 seconds.
Add mushrooms, green onion and tomato.
Stir-fry 1 minute.
Add chicken broth mixture and bring to a boil; reduce heat and simmer, uncovered, 10 minutes.
Blend 1 tablespoon of the water and the cornstarch in small cup.
Heat remaining 1 tablespoon oil in wok or large skillet over medium-high heat.
Add zucchini and yellow onion and stir-fry 30 seconds.
Add remaining 2 tablespoons water, cover and cook, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes.
Pour tomato sauce into wok.
Stir cornstarch mixture and add to wok.
Cook and stir until sauce boils and thickens.