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Gingered Pork & Vegetable Shells

Gingered Pork & Vegetable Shells

4 1

Puff pastry shells are filled with a flavorful combination of seasoned sliced pork tenderloin and fresh vegetables to make a refined, Asian-inspired dish.

serves 6 people

Ingredients

cost per recipe: $16.40

The price is determined by the national average.

  • 2

    tablespoons cornstarch

  • 1 3/4

    cups Swanson® Vegetable Broth

  • 1

    tablespoon soy sauce

  • 2

    tablespoons vegetable oil

  • 1

     pound boneless pork tenderloin, cut into very thin strips

  • 1

    cup fresh asparagus, cut into 2-inch pieces

  • 1

    cup green pepper or red bell pepper strips

  • 1

    cup carrot slices

  • 1

    cup snow peas

  • 1

    cup sliced onion

  • 1/4

    teaspoon garlic powder or 1 clove garlic, minced

  • 1/2

    teaspoon ground ginger

  • 1

    package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

view nutrition info

How to Make It

Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat.  Add the pork and stir-fry until well browned.  Remove the pork from the skillet. Heat the remaining oil in the skillet.  Add the vegetables, garlic powder and ginger and stir-fry until the vegetables are tender-crisp. Stir the cornstarch mixture in the skillet.  Cook and stir until the mixture boils and thickens.  Return the pork to the skillet.  Cook until the pork is cooked through.  Spoon the pork mixture into the pastry shells.
Step 1

Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth.

Step 2

Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat.  Add the pork and stir-fry until well browned.  Remove the pork from the skillet.

Step 3

Heat the remaining oil in the skillet.  Add the vegetables, garlic powder and ginger and stir-fry until the vegetables are tender-crisp.

Step 4

Stir the cornstarch mixture in the skillet.  Cook and stir until the mixture boils and thickens.  Return the pork to the skillet.  Cook until the pork is cooked through.  Spoon the pork mixture into the pastry shells.

Recipe Tips

  • Easy Substitution: You can substitute 4 skinless, boneless chicken breast halves (about 1 pound) for the pork in this recipe.

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Made With
Swanson® Vegetable Broth

Swanson® Vegetable Broth

(10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

(10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

Ratings & Reviews

(1)
  • Emily S.

    May 6, 2013

    Very good, but needs more seasoning.

    My boyfriend hates veggies but he loved this with the pork. Personally I love a lot of seasoning so I put a lot more garlic powder and ginger that what the recipe calls for, then also added some cayenne powder for a extra kick. I also used frozen veggies because it is much cheaper ( 1- 2 dollars a bag) and it turned out fine.

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