Gingered Pork and Vegetable Shells Recipe - Allrecipes.com
Gingered Pork and Vegetable Shells Recipe
  • READY IN 55 mins

Gingered Pork and Vegetable Shells

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    30 mins
  • READY IN

    55 mins

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.
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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.
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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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