Ingredients for 4 servings:
1. 1 cup sliced shiitake mushroom
2. 1 large tomatoes
3. 1/2 cup chicken broth
4. 2 tablespoons ketchup
5. 2 teaspoons soy sauce
6. 1 teaspoon dry sherry
7. 1/4 teaspoon sugar
8. 1/8 teaspoon salt
9. 1 teaspoon red wine vinegar
10. 1 teaspoon cornstarch
11. 2 tablespoons vegetable oil, divided
12. 1 tablespoon minced garlic
13. 1/2 tablespoon minced ginger
14. 1 green onion, sliced
15. 1 lb zucchini, sliced diagonally into 1 inch medallions
16. 1 small onion, cut into wedges and separated
17. hot steamed rice

Directions:
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.