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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Swanson.