Shanghai Pork and Mushrooms

Ingredients

• 8 ounce water chestnuts drained sliced canned
• 1 tablespoon cornstarch 
• 3 cloves garlic minced
• 4  green onions cut into 1-inch pieces
• 0.3 cup soya sauce low-sodium
• 8 cups no-salt-added chicken broth undiluted canned
• 3.5 ounce oyster mushrooms halved
• 1 pound pork tenderloin 
• 8 ounces vermicelli uncooked
• 2 tablespoons rice vinegar 
• 3.5 ounce mushroom caps 
• 2 teaspoons vegetable oil 

Equipment

• frying pan
• sauce pan
• ziploc bags
• wok

Directions

1. Trim fat from tenderloin; cut tenderloin into 1/2-inch strips.
2. Combine soy sauce, vinegar, and garlic in a large heavy-duty, zip-top plastic bag.
3. Add pork; seal bag, and shake until pork is well coated. Marinate in refrigerator 15 minutes.
4. Remove stems from shiitake mushrooms; reserve stems for another use. Slice caps, and set aside.
5. Bring broth to a boil in a saucepan; add vermicelli. Cook according to package directions, omitting salt and fat.
6. Drain, reserving 1/2 cup broth. Set pasta aside; keep warm.
7. Remove pork from marinade, reserving marinade.
8. Place marinade in a saucepan; bring to a boil.
9. Remove from heat.
10. Add reserved 1/2 cup broth and cornstarch to marinade, stirring until smooth. Set aside.
11. Coat a wok or large nonstick skillet with cooking spray; drizzle oil around top of wok, coating sides.
12. Heat at medium-high (37
13. until hot.
14. Add shiitake and oyster mushrooms and green onions; stir-fry 2 minutes.
15. Add pork; stir-fry 3 to 4 minutes or until browned.
16. Add reserved marinade mixture and water chestnuts; stir-fry 2 minutes or until thickened.
17. Serve over pasta.