Zucchini Shanghai Style

Zucchini Shanghai Style

Zucchini Shanghai Style


Makes 4 servings


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


  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
Calories 72
Calories from Fat 23 %
Total Fat 2 g
Saturated Fat <1 g
Carbohydrate 12 g
Fiber 3 g
Protein 3 g
Sodium 156 mg

Dietary Exchange

Vegetable 2
Fat 1

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