Zucchini Shanghai style.

You can have Zucchini Shanghai style using 17 ingredients and 3 steps. Here is how you cook that.

Ingredients of Zucchini Shanghai style

  1. Prepare 4 of dried Chinese black mushrooms.
  2. You need 1/2 cup of chicken broth.
  3. It’s 2 tablespoons of ketchup.
  4. You need 2 teaspoons of dry sherry.
  5. Prepare 1 teaspoon of soy sauce.
  6. You need 1 teaspoon of red wine vinegar.
  7. It’s 1/4 of teaspoon.
  8. Prepare 1/4 teaspoon of sugar.
  9. You need 11/2 teaspoons of vegetable oil,divided.
  10. It’s 1 teaspoon of minced fresh ginger.
  11. It’s 1 clove of garlic,minced.
  12. You need 1 of large tomato,peeled,seeded and chopped.
  13. Prepare 1 of green onion,finely chopped.
  14. Prepare 4 tablespoons of water,divided.
  15. It’s 1 teaspoon of cornstarch.
  16. Prepare 1 pound of zucchini (about 3 medium),diagonally cut into 1-inch pieces.
  17. Prepare 1/2 of small yellow onion,cut into wedges and separated.

Zucchini Shanghai style instructions

  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 mushrooms 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 tablespoon 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..

By Debra McCollins

This is my way of life. Cooking Forever!!!

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments