Gingered Pork & Vegetable Shells

Savor the subtle flavors of the Orient while you relish the complements
for this truly enjoyable fare!

Gingered Pork & Vegetable Shells
from Campbell's Kitchen

Prep Time: 25 min. - Bake Time: 30 min.

1 pkg. (17.3 oz.) Pepperidge Farm® Frozen Puff Pastry Shells
1 lb. boneless pork tenderloin
2 tbsp. cornstarch
1 can (14 oz.) Swanson(R) Vegetable Broth
1 tbsp. soy sauce
2 tbsp. vegetable oil
5 cups cut-up fresh vegetables *
1/4 tsp. garlic powder OR 1 clove garlic, minced
1/2 tsp. ground ginger

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

Kitchen Clip:
The pork and vegetable mixture can be prepared earlier in the day,
cooled and refrigerated, and then reheated when ready to serve.
Received on Wed Jan 10 13:51:30 2007