Stir-Fried Zucchini, Shanghai Style

Ingredients

• 1 cup sliced shiitake mushroom
• 1 large tomato
• 1/2 cup chicken broth
• 2 tablespoons ketchup
• 2 teaspoons soy sauce
• 1 teaspoon dry sherry
• 1/4 teaspoon sugar
• 1/8 teaspoon salt
• 1 teaspoon red wine vinegar
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil, divided
• 1 tablespoon minced garlic
• 1/2 tablespoon minced ginger
• 1 green onion, sliced
• 1 lb zucchini, sliced diagonally into 1 inch medallions
• 1 small onion, cut into wedges and separated
• hot steamed rice

Directions

1. 1

   Immerse tomato into boiling water for 30-45 seconds, then plunge into ice water.

2. 2

   Gently peel skin from tomato; cut in half and remove stem and seeds; coarsely chop and set aside.

3. 3

   Combine chicken broth, ketchup, soy sauce, sherry, sugar, salt, vinegar and cornstarch in a small bowl; set aside.

4. 4

   Heat 1 tbsp of the oil in your wok over med-high heat and add ginger and garlic, cooking for 30-45 seconds; do not scorch.

5. 5

   Add mushrooms, tomato, and green onion, and stir fry for about 1 minute before adding the chicken broth.

6. 6

   Bring all to a boil, then reduce heat to low and simmer for 10 minutes, adding up to 1/4 cup water, if necessary, to control consistency.

7. 7

   Remove food from wok and set aside.

8. 8

   Add remaining tbsp of oil to the wok and heat over med-high heat; add zucchini and onion, just warm through then add 3 tbsp water, cover and steam until vegetables are crisp-tender, about 3-4 minutes.

9. 9

   Add reserved mixture back to pan, along with cornstarch/water, and stir-fry until sauce boils and thickens, adding more cornstarch/water if necessary.

10. 10

    Serve with hot steamed rice.