Gingered Pork & Vegetable Shells

Gingered Pork & Vegetable Shells
By Mindi Davis

Overall Rating 

Description
A great appetizer for parties, but also a nicely presented possibility for dinner.

Ingredients
1 Pkg. (17.3 oz.) Frozen Puff Pastry Shells
1 Lb. Boneless Pork Tenderloin
2 Tbs. Cornstarch
1 Can (14 oz.) Vegetable Broth
1 Tbs. Soy Sauce
2 Tbs. Vegetable Oil
5 Cups Cut-up Fresh Vegetables*
1/4 Tsp. Garlic Powder OR 1 Clove Garlic, Minced
1/2 Tsp. Ground Ginger

Directions
Bake pastry shells according to pkg. directions. Slice pork into very thin strips. Mix cornstarch, broth and soy. Heat 1 Tbs. oil. Add pork and stir-fry until browned. Remove pork. Heat remaining oil. Add vegetables, garlic and ginger and stir-fry until tender-crisp. Use a combination of asparagus cut in 2" pieces, green or red pepper strips, carrot slices, snow peas and sliced onions. Add cornstarch mixture. Cook and stir until mixture boils and thickens. Return pork to skillet and heat through. Serve in pastry shells.

Prep Time: 30 Min
Cook Time: 30 Min
Total Time: 1 Hr
Servings: 6