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.