Zucchini Shanghai Style Recipe
Ingredients
| Dried mushrooms | 4 | |
| Chicken broth | 1/2 Cup (16 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 (5gm), minced | |
| Green onion | 1 , minced | |
| 1 large tomato, peeled, seeded and chopped | ||
| Water | 4 Tablespoon, divided | |
| Cornstarch | 1 Teaspoon | |
| 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.
Chef
