Gingered Pork & Vegetable Shells

[littleAli1967]

Ingredients

• 1 pkg. (17.3 oz.) Pepperidge Farm® Puff Pastry Shells
• 1 lb. boneless pork tenderloin
• 2 tbsp. cornstarch
• 1 can (14 oz.) Swanson® Vegetable Broth
• 1 tbsp. soy sauce
• 2 tbsp. vegetable oil
• 5 cups cut-up fresh vegetables *
• 1/4 tsp. garlic powder or 1 clove garlic
• 1/2 tsp. ground ginger

Cooking Instructions

BAKE pastry shells according to pkg. directions.

SLICE pork into very thin strips. Mix cornstarch, broth and soy.

HEAT 1 tbsp. oil in skillet. Add pork and stir-fry until browned. Remove pork.

HEAT remaining oil in skillet. Add vegetables, garlic powder and ginger. Stir-fry until vegetables are tender-crisp.

ADD cornstarch mixture. Cook and stir until mixture boils and thickens. Return pork to skillet and heat through. Serve in pastry shells.

TIP: *Use a combination of asparagus cut in 2" pieces, green or red pepper strips, carrot slices, snow peas and sliced onions.

For Gingered Chicken & Vegetables, substitute 1 lb. boneless chicken breasts for pork.