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Gingered Pork and Vegetable Shells

Gingered Pork and Vegetable Shells

  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
Campbell's Kitchen

Campbell's Kitchen

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

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Directions

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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