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.
Ingredients
2 tablespoons cornstarch1.75 cups Swanson® Vegetable Broth1 tablespoon soy sauce2 tablespoons vegetable oil1 pound boneless pork tenderloin, cut into very thin strips1 cup fresh asparagus, cut into 2-inch pieces1 cup green pepper or red bell pepper strips1 cup carrot slices1 cup snow peas1 cup sliced onion0.25 teaspoon garlic powder or 1 clove garlic, minced0.5 teaspoon ground ginger1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
Instructions
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.
Gingered Pork & Vegetable Shells
Print
Puff pastry shells are filled with a flavorful combination of seasoned sliced pork tenderloin and fresh vegetables to make a refined, Asian-inspired dish.
Ingredients
2 tablespoons cornstarch1.75 cups Swanson® Vegetable Broth1 tablespoon soy sauce2 tablespoons vegetable oil1 pound boneless pork tenderloin, cut into very thin strips1 cup fresh asparagus, cut into 2-inch pieces1 cup green pepper or red bell pepper strips1 cup carrot slices1 cup snow peas1 cup sliced onion0.25 teaspoon garlic powder or 1 clove garlic, minced0.5 teaspoon ground ginger1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
Instructions
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.
Recommended
Pesto Stuffed Pork Chops
Stuffed with vibrant pesto flavors, these juicy and tender pork chops are a delicious and easy solution for those weeknight dinners where you just don't know what to make!
To Die For Blueberry Muffins
Delight your senses with these fluffy, extra large and yummy blueberry muffins sprinkled with a sugary cinnamon crumb topping.
Chicken Parmigiana
Learn how to make a crispy, succulent, and juicy chicken parmigiana. A classic Italian dish fused with the spirit of America!
Lucky Duck Cupcakes
These delightful little lucky ducks are perfect for any occasion. Frost them with mounds of vanilla butter cream covered with in colored sugar. They come to life with marshmallow eyes and Oreo cookie beaks!
Top Videos
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal
Easy Blueberry Pancakes
An excellent recipe for blueberry pancakes. Chock-full of savory blueberries, with a sweetness that's not too overpowering, and pancakes so tender and fluffy you'll think you're in heaven. The end result is a delicious, nutritious and flavorful breakfast!