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.

No additional tips available.

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

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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.

Shanghai Pork And Mushrooms

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