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