Gingered Pork and Vegetable Shells |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Pepperidge Farm® Puff Pastry Shells are baked then filled with a combination of sliced pork tenderloin, fresh vegetables, ginger, garlic and soy sauce for a refined, Asian-inspired main-dish. Ingredients:
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 |
Directions:
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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