Teriyaki Pork Kabobs
A ginger beef broth sauce turns skewered pork cubes, mushrooms
and red onion wedges into tasty glazed kabobs.
Prep: 15 min - Cook: 20 min
2 tbsp. cornstarch
1 can (14 oz.) Swanson® Beef Broth (1 3/4 cups)
2 tbsp. soy sauce
1 tbsp. packed brown sugar
1/4 tsp. garlic powder OR 1 clove garlic, minced
1/4 tsp. ground ginger
1 lb. boneless pork loin, cut into 1" cubes
12 medium mushrooms
1 large red onion, cut into 12 wedges
4 cherry tomatoes
4 cups hot cooked rice
MIX cornstarch, broth, soy, sugar, garlic powder and ginger
in saucepan. Cook and stir until mixture boils and thickens.
THREAD alternately pork, mushrooms and onion on 4 long skewers.
GRILL or broil kabobs 20 min. or until done, turning and brushing
often with broth mixture. Thread a tomato on each skewer.
HEAT remaining broth mixture to a boil. Serve with kabobs and
Makes 4 servings
Nutritional Info Per Serving: Calories 495, Total Fat 9g,
Saturated Fat 3g, Cholesterol 69mg, Sodium 895mg,
Total Carbohydrate 67g, Dietary Fiber 2g, Sugars 6g, Protein 33g
This recipe created by Swanson.