Shanghai Pork And Mushrooms Recipe

Name: Shanghai Pork And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 (375u00b0) 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.

953

kcal

Calories

Fat

Carbs

159

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (1-pound) pork tenderloin, 1/4 cup low-sodium soy sauce, 2 tablespoons rice vinegar, 3 cloves garlic, minced, and more.

Yes, Shanghai Pork And Mushrooms falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shanghai Pork And Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions