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Zucchini Shanghai Style

creative.chef's picture
Ingredients
  Dried mushrooms 4
  Chicken broth 1⁄2 Cup (8 tbs)
  Catsup 2 Tablespoon
  Soy sauce 2 Teaspoon
  Dry sherry 1 Teaspoon
  Sugar 1⁄4 Teaspoon
  Salt 1⁄8 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
  Cornstarch 1 Teaspoon
  Zucchini 1 Pound, diagonally cut into 1-inch pieces
  Yellow onion 1⁄2 Small, cut into wedges and separated
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Zucchini

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1 Comment

Anonymous's picture
It says add tomato sauce but how much?