Authentic Zucchini Shanghai Style Recipe | Easy & Flavorful

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:

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.

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