Stir-fried pork with shiitake mushrooms and penne
Reduced-sodium chicken broth
Low sodium soy sauce
Sherry (dry or sweet)
2 Tbsp, wine
Uncooked lean pork tenderloin
¾ pound(s), trimmed of all visible fat and cut into 2 x 1⁄4-inch strips
1 pound(s), 1 bunch, tough ends trimmed and cut into 1 1⁄2-inch pieces
Dried shiitake mushroom(s)
½ pound(s), fresh, stems discarded and caps sliced
1 Tbsp, fresh, peeled and grated
2 medium clove(s), minced
- Combine broth, 2 tablespoons of the soy sauce, 1 tablespoon of the sherry, and 1 tablespoon of the cornstarch in a small bowl; set aside.
- Combine the pork with the remaining 1 tablespoon soy sauce, 1 tablespoon sherry, and 1 tablespoon cornstarch in a medium bowl; set aside.
- Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the pork mixture and cook, turning occasionally, until the pork is just cooked through, 2–3 minutes. Transfer the pork to a plate and set aside.
- Heat the remaining 1 teaspoon oil in the same skillet. Add the asparagus and mushrooms. Cook, stirring, until slightly softened, about 4 minutes. Add the ginger and garlic. Cook, stirring, until fragrant and vegetables are tender, 1–2 minutes. Add the broth mixture and cook, stirring constantly, until the mixture bubbles and thickens. Add the pork and pasta. Cook, stirring occasionally, until heated through, about 2 minutes. Yields 1 1/2 cups per serving.