Zucchini Shanghai Style
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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:
- 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.
- 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.
- 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.
This recipe appears in:
Chinese
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 |
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