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Ingredients

  1. 4dried Chinese black mushrooms
  2. 1/2 cupchicken broth
  3. 2 tablespoonsketchup
  4. 2 teaspoonsdry sherry
  5. 1 teaspoonsoy sauce
  6. 1 teaspoonred wine vinegar
  7. 1/4teaspoon
  8. 1/4 teaspoonsugar
  9. 11/2 teaspoonsvegetable oil,divided
  10. 1 teaspoonminced fresh ginger
  11. 1 clovegarlic,minced
  12. 1large tomato,peeled,seeded and chopped
  13. 1green onion,finely chopped
  14. 4 tablespoonswater,divided
  15. 1 teaspooncornstarch
  16. 1 poundzucchini (about 3 medium),diagonally cut into 1-inch pieces
  17. 1/2small yellow onion,cut into wedges and separated

Cooking Instructions

  1. 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 mushrooms liquid. Chicken broth,ketchup,sherry,soy sauce,vinegar and sugar in small bowl. Set aside

  2. 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. 3

    Combine 1 tablespoon water and cornstarch in small bowl;set aside. Heat remaining 1/2 tablespoon 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.

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