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
rice.

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

This recipe created by Swanson.