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