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Stir-fried pork with shiitake mushrooms and penne

6
Points®
Total Time
27 min
Prep
16 min
Cook
11 min
Serves
4
Difficulty
Easy
This 30-minute one-pot recipe brings together Italian penne with the Asian flavors of ginger, soy and the rich umami of shiitake mushrooms. A very lean option, pork can easily dry out if overcooked making stir-frying an ideal cooking method, because the meat is seared quickly over high heat, helping to keep it moist. Marinating the pork goes one step further in adding to the moisture it retains while cooking. To maximize the flavor the pork absorbs, marinate it in the soy sauce mixture in the refrigerator for several hours or up to overnight. If you have broccoli on hand, you can sub it in for the asparagus.

Ingredients

Reduced sodium chicken broth

1 cup(s)

Less sodium soy sauce

3 Tbsp

Sherry (dry or sweet)

2 Tbsp, wine

Cornstarch

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

Asparagus

1 pound(s), 1 bunch, tough ends trimmed and cut into 1 1⁄2-inch pieces

Dried shiitake mushroom

½ pound(s), fresh, stems discarded and caps sliced

Fresh ginger

1 Tbsp, fresh, peeled and grated

Garlic

2 clove(s), minced

Cooked penne

2 cup(s)

Instructions

  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.

Notes

You’ll need about 1/4 pound dry penne to get 2 cups cooked.

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