Stir-Fried Zucchini, Shanghai Style Recipe

Name: Stir-Fried Zucchini, Shanghai Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sliced shiitake mushroom; 1 large tomatoes; 1/2 cup chicken broth; 2 tablespoons ketchup; 2 teaspoons soy sauce; 1 teaspoon dry sherry; 1/4 teaspoon sugar; 1/8 teaspoon salt; 1 teaspoon red wine vinegar; 1 teaspoon cornstarch; 2 tablespoons vegetable oil, divided; 1 tablespoon minced garlic; 1/2 tablespoon minced ginger; 1 green onion, sliced; 1 lb zucchini, sliced diagonally into 1 inch medallions; 1 small onion, cut into wedges and separated; hot steamed rice

Servings: persons

1 cup sliced shiitake mushroom
1 large tomatoes
1/2 cup chicken broth
2 tablespoons ketchup
2 teaspoons soy sauce
1 teaspoon dry sherry
1/4 teaspoon sugar
1/8 teaspoon salt
1 teaspoon red wine vinegar
1 teaspoon cornstarch
2 tablespoons vegetable oil, divided
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1 green onion, sliced
1 lb zucchini, sliced diagonally into 1 inch medallions
1 small onion, cut into wedges and separated
hot steamed rice

1
Immerse tomato into boiling water for 30-45 seconds, then plunge into ice water.
2
Gently peel skin from tomato; cut in half and remove stem and seeds; coarsely chop and set aside.
3
Combine chicken broth, ketchup, soy sauce, sherry, sugar, salt, vinegar and cornstarch in a small bowl; set aside.
4
Heat 1 tbsp of the oil in your wok over med-high heat and add ginger and garlic, cooking for 30-45 seconds; do not scorch.
5
Add mushrooms, tomato, and green onion, and stir fry for about 1 minute before adding the chicken broth.
6
Bring all to a boil, then reduce heat to low and simmer for 10 minutes, adding up to 1/4 cup water, if necessary, to control consistency.
7
Remove food from wok and set aside.
8
Add remaining tbsp of oil to the wok and heat over med-high heat; add zucchini and onion, just warm through then add 3 tbsp water, cover and steam until vegetables are crisp-tender, about 3-4 minutes.
9
Add reserved mixture back to pan, along with cornstarch/water, and stir-fry until sauce boils and thickens, adding more cornstarch/water if necessary.
10
Serve with hot steamed rice.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup sliced shiitake mushroom, 1 large tomatoes, 1/2 cup chicken broth, 2 tablespoons ketchup, and more.

Yes, Stir-Fried Zucchini, Shanghai Style falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Zucchini, Shanghai Style

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