Zucchini Shanghai Style

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Zucchini Shanghai Style."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/zucchini-shanghai-style-recipe.htm>  20 August 2008.

Zucchini Shanghai Style Photo
Zucchini Shanghai Style
Yield: Makes 4 servings
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Ingredients:
4
dried Chinese black mushrooms

1/2
cup fat-free reduced-sodium chicken broth

2
tablespoons ketchup

2
teaspoons dry sherry

1
teaspoon reduced-sodium soy sauce

1
teaspoon red wine vinegar

1/4
teaspoon sugar

1-1/2
teaspoons vegetable oil, divided

1
teaspoon minced fresh ginger

1
clove garlic, minced

1
large tomato, peeled, seeded and chopped

1
green onion, finely chopped

4
tablespoons water, divided

1
teaspoon cornstarch

1
pound zucchini (about 3 medium), diagonally cut into 1-inch pieces

1/2
small yellow onion, cut into wedges and separated



Preparation:
1.
Soak mushrooms in warm water 20 minutes. Drain, reserving 1/4 cup liquid. Squeeze out excess water. Discard stems; slice caps. Combine reserved 1/4 cup mushroom liquid, chicken broth, ketchup, sherry, soy sauce, vinegar and sugar in small bowl. Set aside.

2.
Heat 1 teaspoon oil in large saucepan over medium heat. Add ginger and garlic; stir-fry 10 seconds. Add mushrooms, tomato and green onion; stir-fry 1 minute. Add chicken broth mixture; bring to a boil over high heat. Reduce heat to medium; simmer 10 minutes.

3.
Combine 1 tablespoon water and cornstarch in small bowl; set aside. Heat remaining 1/2 teaspoon oil in large nonstick skillet over medium heat. Add zucchini and yellow onion; stir-fry 30 seconds. Add remaining 3 tablespoons water. Cover and cook 3 to 4 minutes or until vegetables are crisp-tender, stirring occasionally. Add tomato mixture to skillet. Stir cornstarch mixture and add to skillet. Cook until sauce boils and thickens.



Nutritional Information:
Serving Size: 1/4 of total recipe
Sodium 156 mg
Protein 3 g
Fiber 3 g
Carbohydrate 12 g
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 23 %
Calories 72
Dietary Exchange:
Fat 1
Vegetable 2


This recipe appears in: Chinese