Stir-Fried Pork with Shiitake Mushrooms and Penne

Total Time
27 min
16 min
11 min
Since today’s pork is bred to be very lean, it can easily dry out if overcooked.


reduced-sodium chicken broth

1 cup(s)

low sodium soy sauce

3 Tbsp

sherry (dry or sweet)

2 Tbsp, wine


2 Tbsp

uncooked lean pork tenderloin

¾ pound(s), trimmed of all visible fat and cut into 2 x 1⁄4-inch strips

canola oil

1 Tbsp

uncooked asparagus

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

ginger root

1 Tbsp, fresh, peeled and grated

garlic clove(s)

2 medium clove(s), minced

cooked penne

2 cup(s)


  1. 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.
  2. Combine the pork with the remaining 1 tablespoon soy sauce, 1 tablespoon sherry, and 1 tablespoon cornstarch in a medium bowl; set aside.
  3. 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.
  4. 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.


Stir-frying is an ideal cooking method for boneless pork pieces, because the meat is seared quickly over high heat, helping to keep it moist. You’ll need about 1/4 pound dry penne to get 2 cups cooked.To maximize the amount of flavor the pork absorbs, marinate it in the soy sauce mixture in the refrigerator for several hours or up to overnight.

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