1. Immerse tomato into boiling water for 30-45 seconds, then plunge into ice water. 2. Gently peel skin from tomato; cut in half and remove stem and seeds; coarsely chop and set aside. 3. Combine chicken broth, ketchup, soy sauce, sherry, sugar, salt, vinegar and cornstarch in a small bowl; set aside. 4. 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. 5. Add mushrooms, tomato, and green onion, and stir fry for about 1 minute before adding the chicken broth. 6. 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. 7. Remove food from wok and set aside. 8. 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. 9. Add reserved mixture back to pan, along with cornstarch/water, and stir-fry until sauce boils and thickens, adding more cornstarch/water if necessary. 10. Serve with hot steamed rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
