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

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.