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
Sweet Potato Casserole
Top this lightened version of the classic sweet potato casserole with both marshmallows and toasted pecans for scrumptious, yet fun little twist.
Broiled Tilapia Parmesan
Flavorful recipe that is both easy and takes minutes to cook! The fish is broiled with a creamy cheese coating for an impressive flavor and texture.
Smoked Salmon Dip
A little vodka is what makes this creamy salmon dip especially good. It makes an elegant and easy make-ahead appetizer.
Caramelized Onion Bruschetta
A delectable appetizer that combines the sweet tang of caramelized onions with the savory flavors of thyme, garlic an pepper. A sure-fire way to WOW your guests!
Top Videos
Pizza Margherita in 4 Easy Steps
Come celebrate the spirit of Italian cuisine with a delicious thin-crust pizza adorned with the colors of the Italian flag: Green from basil, white from mozzarella. and red from tomato sauce. A must-have for homemade pizza lovers!
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.
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!