Gingered Pork & Vegetable Shells

Campbell's Gingered Pork & Vegetable Shells Recipe

Puff pastry shells are filled with a flavorful combination of seasoned sliced pork tenderloin and fresh vegetables to make a refined, Asian-inspired dish.

At a glance

Prep

35 min.

Total

1 hr.

Serves

6

Cook: 25 min.

Cost per recipe: $9.29 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Pepperidge Farm® Puff Pastry Shells

    Pepperidge Farm® Puff Pastry Shells

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What You'll Need

2 tablespoons cornstarch
1 3/4 cups Swanson® Vegetable Broth
1 tablespoon soy sauce
2 tablespoons vegetable oil
1  pound boneless pork tenderloin, cut into very thin strips
1 cup fresh asparagus, cut into 2-inch pieces
1 cup green pepper  or red bell pepper strips
1 cup carrot  slices
1 cup snow peas
1 cup sliced onion
1/4 teaspoon garlic powder  or 1 clove garlic, minced
1/2 teaspoon ground ginger
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

How to Make It

  • 1

    Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth.

  • 2

    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.

  • 3

    Heat the remaining oil in the skillet.  Add the vegetables, garlic powder and ginger and stir-fry until the vegetables are tender-crisp.

  • 4

    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.

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Recipe Nutritional Information

Made With

Swanson® Vegetable Broth

calories

330

totalfat

17.4g

saturatedfat

6.9g

cholesterol

32mg

sodium

693mg

totalcarbohydrate

27.7g

dietaryfiber

3.8g

protein

16.7g

vitamina

80%DV

vitaminc

45%DV

calcium

4%DV

iron

15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Easy Substitution: You can substitute 4 skinless, boneless chicken breast halves (about 1 pound) for the pork in this recipe.
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RID#24031