Cooking Class: Chinese, p. 28
4 dried mushrooms
1 large tomato
½ cup chicken broth
2 tablespoons ketchup
1 teaspoon dry sherry
¼ teaspoon sugar
1/8 teaspoon salt
1 teaspoon red wine vinegar
1 teaspoon cornstarch
3 tablespoons cold water, divided
2 tablespoons vegetable oil, divided
1 teaspoon minced fresh ginger
1 clove garlic, minced
1 green onion with top, finely chopped
1 pound zucchini, diagonally cut into
1-inch pieces
½ small yellow onion, cut into wedges and
separated
Place mushrooms in small bowl; add enough hot water to
cover mushrooms completely. Let stand 30 minutes. Drain, reserving ¼ cup
liquid. Squeeze out excess water.
Cut stems off mushrooms; discard. Cut caps into thin
slices.
To loosen skin from tomato, add tomato to small
saucepan of boiling water. Let stand 30 to 45 seconds. Rinse immediately under
cold water. Gently peel skin from tomato.
Cut tomato in half. Remove stem and seeds; discard.
Coarsely chop tomato; set aside. Combine reserved ¼ cup
mushroom liquid, chicken broth, ketchup, soy sauce, sherry, sugar, salt and
vinegar in small bowl; set aside.
Combine cornstarch and 1 tablespoon water in small cup;
mix well. Set aside.
Heat 1 tablespoon oil in 2-quart saucepan over medium-high heat. Add ginger and garlic; stir-fry 10 seconds. Add mushrooms, tomato and green onion; stir-fry 1 minute. Stir in chicken broth mixture.
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| No dried mushrooms at Walmart, so I sliced up some fresh ones and hoped for the best. |
Bring
to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally. Remove
from heat; set aside.
Heat remaining 1 tablespoon oil in work or large skillet over medium-high heat. Add zucchini and yellow onion; stir-fry 30 seconds.
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| A nice big Marmorstein zucchini! |
Add remaining 3 tablespoons water; cover. Cook , stirring
occasionally, until vegetables are crisp-tender, 3 to 4 minutes.
Add tomato mixture to wok. Stir cornstarch mixture; add
to wok. Cook and stir until sauce boils and thickens.
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| Prettier than you thought it would be, isn't it? |
My Rating: 4/5 "I was pleasantly surprised by how flavorful and interesting this was. (I'm sure it would have been even more flavorful if I'd had the mushroom juice in the sauce as well as the actual mushrooms.) It's a great side dish!"
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