Shanghai Pork and Mushrooms |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
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 |
Directions:
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.
|
|