Gingered Pork and Vegetable Shells

Gingered Pork and Vegetable Shells

0

"Pepperidge Farm® Puff Pastry Shells are baked then filled with a combination of sliced pork tenderloin, fresh vegetables, ginger, garlic and soy sauce for a refined, Asian-inspired main-dish. "

Ingredients

55 m servings 506 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 847 mg
  • 34%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Bake pastry shells according to package directions.
  2. Slice pork into very thin strips. Mix cornstarch, broth and soy.
  3. Heat 1 tablespoon oil in skillet. Add pork and stir-fry until browned. Remove pork.
  4. Heat remaining oil in skillet. Add vegetables, garlic powder and ginger. Stir-fry until vegetables are tender-crisp.
  5. Add cornstarch mixture. Cook and stir until mixture boils and thickens. Return pork to skillet and heat through. Serve in pastry shells.

Footnotes

  • Tip: *Use a combination of asparagus cut in 2 inch pieces, green or red pepper strips, carrot slices, snow peas and sliced onions.
  • For Gingered Chicken & Vegetables, substitute 1 pound boneless chicken breasts for pork.

Reviews

0