Shanghai Pork And Mushrooms

• 1 (1-pound) pork tenderloin
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 3 cloves garlic, minced
• 1 (3 1/2-ounce) package shiitake mushrooms
• 8 cups canned no-salt-added chicken broth, undiluted
• 8 ounces vermicelli, uncooked
• 1 tablespoon cornstarch
• Vegetable cooking spray
• 2 teaspoons vegetable oil
• 1 (3 1/2-ounce) package oyster mushrooms, halved
• 4 green onions, cut into 1-inch pieces
• 1 (8-ounce) can sliced water chestnuts, drained

1. 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.
2. Remove stems from shiitake mushrooms; reserve stems for another use. Slice caps, and set aside.
3. 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.
4. Remove pork from marinade, reserving marinade. Place marinade in a saucepan; bring to a boil. Remove from heat. Add reserved 1/2 cup broth and cornstarch to marinade, stirring until smooth. Set aside.
5. Coat a wok or large nonstick skillet with cooking spray; drizzle oil around top of wok, coating sides. Heat at medium-high (375u0b0) until hot. 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. Serve over pasta.

pork tenderloin, soy sauce, rice vinegar, garlic, shiitake mushrooms, salt, vermicelli, cornstarch, vegetable cooking spray, vegetable oil, oyster mushrooms, green onions, water chestnuts

Taken from www.myrecipes.com/recipe/shanghai-pork-mushrooms (may not work)