Shanghai Pork and Mushrooms
Shanghai Pork and Mushrooms might be just the main course you are searching for. Watching your figure? This dairy free recipe has 505 calories, 38g of protein, and 9g of fat per serving. This recipe serves 4. If you have no-salt-added chicken broth, cornstarch, vermicelli, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
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.
Remove stems from shiitake mushrooms; reserve stems for another use. Slice caps, and set aside.
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.
Remove pork from marinade, reserving marinade.
Place marinade in a saucepan; bring to a boil.
Add reserved 1/2 cup broth and cornstarch to marinade, stirring until smooth. Set aside.
Coat a wok or large nonstick skillet with cooking spray; drizzle oil around top of wok, coating sides.
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.