- Serves 4 to 6.
- 4 dried mushrooms (Shiitake is good)
- 1 large tomato
- 1/2 cup chicken broth
- 2 Tablespoons ketchup
- 2 teaspoons soy sauce
- 2 teaspoons dry sherry
- 1 teaspoon red wine vinegar
- 1/4 teaspoon sugar
- 1/8 teaspoon salt
- 1 teaspoon cornstarch
- 2 Tablespoons vegetable oil, divided
- 1 teaspoon minced fresh ginger
- 2 small cloves garlic, minced
- 2 small green onions with tops, finely chopped
- 1 pound zucchini, unpeeled, cut diagonally in 1-inch pieces
- 1/2 small yellow onioin, cut into wedges and separated
- 1/4 red pepper, cut into fine strips, 3 inches long
Place mushrooms in small bowl and add enough water to cover completely. Allow to stand 30 minutes and drain, reserving 1/4 cup of the liquid. Squeeze out excess liquid from mushrooms. Cut stems off and discard. Cut caps into slices.
Place tomato in boiling water and let stand 45 seconds. Remove and rinse immediately in ice-cold water and gently peel off skin. Cut tomato in half and remove stem and seeds. Coarsely chop tomato and set aside. Combine 1/4 cup mushroom liquid, chicken broth, ketchup, soy sauce, sherry, vinegar, sugar, and salt in small bowl. Set aside. Combine cornstarch and 1 Tablespoon water in small cup, mix well, and set aside.
Heat 1 Tablespoon oil in wok or large skillet over medium-high heat. Add ginger and garlic, and stir-fry about 10 seconds. Add mushrooms, tomato, and green onion. Stir-fry one minute. Stir in chicken broth mixture and bring to a boil. Reduce heat to low and simmer 10 minutes. Stir occasionally. Remove from wok and set aside. Add remaining 1 Tablespoon oil to wok and heat. Add zucchini and yellow onion and stir-fry for 30 seconds. Add 3 Tablespoons water and cover. Cook, stirring occasionally, until vegetables are tender yet crisp, about 3 minutes. Stir cornstarch mixture with mushroom mixture and cook and stir until sauce boils and thickens. Garnish with red pepper strips and green onion curls.