Zucchini Shanghai Style
Makes 4 servings
|4||dried Chinese black mushrooms|
|1/2||cup fat-free reduced-sodium chicken broth|
|2||teaspoons dry sherry|
|1||teaspoon reduced-sodium soy sauce|
|1||teaspoon red wine vinegar|
|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||pound zucchini (about 3 medium), diagonally cut into 1-inch pieces|
|1/2||small yellow onion, cut into wedges and separated|
- 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.
|Serving Size:||1/4 of total recipe|
|Calories from Fat||23 %|
|Total Fat||2 g|
|Saturated Fat||<1 g|
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