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Gingered Pork and Vegetable Shells

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"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

55 m servings 506 cals
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 506 calories; 31 g fat; 37.7 g carbohydrates; 22.2 g protein; 42 mg cholesterol; 847 mg sodium. Full nutrition

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