Gingered Pork and Vegetable Shells Recipe

Gingered Pork and Vegetable Shells Recipe

  • 1 (17.3 ounce) package Pepperidge Farm® Puff Pastry Shells
  • 1 pound boneless pork tenderloin
  • 2 tablespoons cornstarch
  • 1 (14 ounce) can Swanson® Vegetable Broth
  • 1 tablespoon soy sauce
  • 2 tablespoons vegetable oil
  • 5 cups cut up fresh vegetables
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  1. Bake pastry shells according to package directions.
  2. Slice pork into very thin strips. Mix cornstarch, broth and soy.
  3. Heat 1 tablespoon oil in skillet. Add pork and stir-fry until browned. Remove pork.
  4. Heat remaining oil in skillet. Add vegetables, garlic powder and ginger. Stir-fry until vegetables are tender-crisp.
  5. Add cornstarch mixture. Cook and stir until mixture boils and thickens. Return pork to skillet and heat through. Serve in pastry shells.
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