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Gingered Pork & Vegetable Shells

Posted by on Mar. 25, 2009 at 8:36 AM
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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.

by on Mar. 25, 2009 at 8:36 AM
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