Recipe

Gingered Pork With Vegetables In Pastry Shells Recipe


Gingered Pork With Vegetables In Pastry Shells Recipe
Add Step-by-Step Photos 		Mystic_river1 / All my dishes
1 year, 9 months ago
Savor the subtle flavors of the Orient and enjoy the compliments you'll receive when you serve this easy and enjoyable dish!
Prep:25m Cook:30m Servings:6

Mystic_rive

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Ingredients
  • 1 pkg. (17.3 oz.) Pepperidge Farm® Puff Pastry Shells
  • 1 lb. boneless pork tenderloin
  • 2 tbsp. cornstarch
  • 1 can (14 oz.) Swanson® Vegetable Broth
  • 1 tbsp. soy sauce
  • 2 tbsp. vegetable oil
  • 5 cups cut-up fresh vegetables * if you are pressed for time use pre-cut pre-washed bags of cut veggies
  • 1/4 tsp. garlic powder OR 1 clove garlic, minced
  • 1/2 tsp. ground ginger

Directions
  1. BAKE pastry shells according to pkg. directions.
  2. ==================
  3. SLICE pork into very thin strips. Mix cornstarch, broth and soy.
  4. HEAT 1 tbsp. oil in skillet. Add pork and stir-fry until browned. Remove pork.
  5. HEAT remaining oil in skillet. Add vegetables, garlic powder and ginger. Stir-fry until vegetables are tender-crisp.
  6. ADD cornstarch mixture. Cook and stir until mixture boils and thickens. Return pork to skillet and heat through. Serve in pastry shells.
  7. TIP: *Use a combination of asparagus cut in 2" pieces, green or red pepper strips, carrot slices, snow peas and sliced onions.
  8. For Gingered Chicken & Vegetables, substitute 1 lb. boneless chicken breasts for pork.

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Comments

cheryilyn 1 year, 9 months ago said:
Yum!!!!!!!!!!!!!!


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