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Source: Campbell's Recipes
Tagged With: 6 servings
Gingered Pork & Vegetable Shells
Puff pastry shells are filled with a flavorful combination of seasoned sliced pork tenderloin and fresh vegetables to make a refined, Asian-inspired dish.
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Serves: 6 servings
Prep Time: 35 minutes
Cook Time: 25 minutes
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2 tablespoons cornstarch
1 3/4 cups Swanson® Vegetable Broth
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 boneless pork tenderloin (about 1 pound), cut into very thin strips
5 cups cut-up fresh vegetables (asparagus, cut into 2-inch pieces, green or red pepper strips, carrot slices, snow peas and sliced onions)
1 clove garlic, minced or 1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions




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





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