Mushroom-Tomato Sauce

From the kitchen of a friend

1 tbsp vegetable oil
2 shallots, chopped
1 cup sliced mushrooms
1/2 cup chopped tomatoes
1/2 cup chicken broth
1 tbsp cornstarch
1 tsp cooking wine
salt and pepper to taste

In a small saucepan over medium heat, heat oil and sauté shallots with mushrooms and tomatoes for 5 minutes (or until vegetables are tender). Stir in chicken broth. In cup, dissolve cornstarch in cooking wine and add to sauce. Cook until sauce boils and thickens, stirring constantly.

Season mixture with salt and pepper to taste.

Note: this is delicious served over fish, pasta, chicken, tofu, ground meat, or pork.