Stir-Fried Zucchini with Shiitakes and Tomato, Shanghai-Style
1 min readThis flavorful, mildly spiced side dish is always a hit with company.
MAKES 4 SERVINGS
1⁄2 cup reduced-sodium vegetable broth
3 tablespoons ketchup
2 teaspoons reduced-sodium soy sauce
2 teaspoons Chinese black vinegar or balsamic vinegar
1 teaspoon Shaoxing rice wine, dry sherry, sake, or dry white wine
1 teaspoon cornstarch
1⁄4 teaspoon sugar
1⁄8 teaspoon salt, plus additional, to taste
1 tablespoon peanut oil
3 cloves garlic, finely chopped
1⁄2 tablespoon finely chopped fresh ginger
1 cup sliced fresh shiitake mushroom caps
1 small onion (about 4 ounces), coarsely chopped
1 pound zucchini (about 2 medium), sliced crosswise into 1⁄2-inch-thick pieces
1 large tomato (about 8 ounces), peeled, seeded, and chopped
2 scallions, thinly sliced
1⁄2 tablespoon toasted (dark) sesame oil
Freshly ground black pepper, to taste
In a small bowl, combine broth, ketchup, soy sauce, vinegar, wine, cornstarch, sugar, and salt in a small bowl; set aside. In a wok or large nonstick skillet with a lid, heat peanut oil over medium-high heat. Add garlic and ginger and cook, stirring constantly, 30 seconds, or until fragrant. Add mushrooms and onion and cook, stirring, 1 minute. Add zucchini and tomato and cook, stirring, 1 minute. Add broth mixture and bring to a brisk simmer, stirring; reduce the heat to medium-low and simmer, covered, stirring occasionally, until zucchini is tender and liquid is thickened and reduced, about 10 minutes. Add the scallions, sesame oil, and pepper; cook, stirring, 1 minute. Season with additional salt and pepper, as needed. Serve at once. {PER SERVING} Calories 119 • Protein 5g • Total Fat 6g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 15g • Dietary Fiber 4g • Sodium 377mg
