Stir-Fried Zucchini, Shanghai Style

READY IN: 24mins




  • Immerse tomato into boiling water for 30-45 seconds, then plunge into ice water.
  • Gently peel skin from tomato; cut in half and remove stem and seeds; coarsely chop and set aside.
  • Combine chicken broth, ketchup, soy sauce, sherry, sugar, salt, vinegar and cornstarch in a small bowl; set aside.
  • 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.
  • Add mushrooms, tomato, and green onion, and stir fry for about 1 minute before adding the chicken broth.
  • 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.
  • Remove food from wok and set aside.
  • 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.
  • Add reserved mixture back to pan, along with cornstarch/water, and stir-fry until sauce boils and thickens, adding more cornstarch/water if necessary.
  • Serve with hot steamed rice.