Stir-Fried Zucchini, Shanghai Style - cooking recipe

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

Preparation

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.