Stir-Fried Zucchini, Shanghai Style |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 6 |
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Flavorful side dish. 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. Immerse tomato into boiling water for 30-45 seconds, then plunge into ice water.
2. Gently peel skin from tomato; cut in half and remove stem and seeds; coarsely chop and set aside.
3. Combine chicken broth, ketchup, soy sauce, sherry, sugar, salt, vinegar and cornstarch in a small bowl; set aside.
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. Add mushrooms, tomato, and green onion, and stir fry for about 1 minute before adding the chicken broth.
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. Remove food from wok and set aside.
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. 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. Serve with hot steamed rice.
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