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Shanghai Pork and Mushrooms

Yield 4 servings.


  • 1 (1-pound) pork tenderloin
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 3 cloves garlic, minced
  • 1 (3 1/2-ounce) package shiitake mushrooms
  • 8 cups canned no-salt-added chicken broth, undiluted
  • 8 ounces vermicelli, uncooked
  • 1 tablespoon cornstarch
  • Vegetable cooking spray
  • 2 teaspoons vegetable oil
  • 1 (3 1/2-ounce) package oyster mushrooms, halved
  • 4 green onions, cut into 1-inch pieces
  • 1 (8-ounce) can sliced water chestnuts, drained

Nutrition Information

  • calories 431
  • caloriesfromfat 13 %
  • fat 6.4 g
  • satfat 1.5 g
  • monofat 2.1 g
  • polyfat 1.9 g
  • protein 32.7 g
  • carbohydrate 56.3 g
  • fiber 0.0 g
  • cholesterol 74 mg
  • iron 0.0 mg
  • sodium 459 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from tenderloin; cut tenderloin into 1/2-inch strips. Combine soy sauce, vinegar, and garlic in a large heavy-duty, zip-top plastic bag. Add pork; seal bag, and shake until pork is well coated. Marinate in refrigerator 15 minutes.

  2. Remove stems from shiitake mushrooms; reserve stems for another use. Slice caps, and set aside.

  3. Bring broth to a boil in a saucepan; add vermicelli. Cook according to package directions, omitting salt and fat. Drain, reserving 1/2 cup broth. Set pasta aside; keep warm.

  4. Remove pork from marinade, reserving marinade. Place marinade in a saucepan; bring to a boil. Remove from heat. Add reserved 1/2 cup broth and cornstarch to marinade, stirring until smooth. Set aside.

  5. Coat a wok or large nonstick skillet with cooking spray; drizzle oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add shiitake and oyster mushrooms and green onions; stir-fry 2 minutes. Add pork; stir-fry 3 to 4 minutes or until browned. Add reserved marinade mixture and water chestnuts; stir-fry 2 minutes or until thickened. Serve over pasta.

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