2 tablespoons cornstarch1.75 cups Swanson® Vegetable Broth1 tablespoon soy sauce2 tablespoons vegetable oil1 pound boneless pork tenderloin, cut into very thin strips1 cup fresh asparagus, cut into 2-inch pieces1 cup green pepper or red bell pepper strips1 cup carrot slices1 cup snow peas1 cup sliced onion0.25 teaspoon garlic powder or 1 clove garlic, minced0.5 teaspoon ground ginger1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth.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.Heat the remaining oil in the skillet. Add the vegetables, garlic powder and ginger and stir-fry until the vegetables are tender-crisp.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.