Zucchini Shanghai Style Recipe
Foodie, are you looking for a Zucchini Shanghai Style recipe? It is a Chinese specialty, which is eaten as Main Dish around the world. It is always prepared with Zucchini as the most essential ingredient. Do try out this Zucchini Shanghai Style recipe. I am eager to know if you like it.
Ingredients
4 dried mushrooms
1/2 cup chicken broth
2 tablespoons catsup
2 teaspoons soy sauce
1 teaspoon dry sherry
1/4 teaspoon sugar
1/8 teaspoon salt
1 teaspoon red wine vinegar
2 tablespoons vegetable oil,divided
1 teaspoon minced fresh ginger
1 clove garlic, minced
1 green onion, minced
1 large tomato, peeled, seeded and chopped
4 tablespoons water, divided
1 teaspoon cornstarch
1 pound zucchini, diagonally cut into 1-inch pieces
1/2 small yellow onion, cut intowedges 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.
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.
