Teriyaki Pork Kabobs

No mid-week blahs at your dinner table--you've got the menus that keep them
coming back!

Teriyaki Pork Kabobs
from Campbell's Kitchen

Prep Time: 15 min. - Cook Time: 20 min.

2 tbsp. cornstarch
1 can (14 oz.) Swanson(R) 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

Directions:
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 skewers.
GRILL or broil kabobs 20 min. or until done, turning and brushing often with
broth mixture. Thread 1 tomato on each skewer.
HEAT remaining broth mixture to a boil. Serve with kabobs and rice. Serves
4.

Kitchen Clip:
Use cubed boneless pork chops for kabobs; add squares of colorful bell
peppers to kabobs, if desired.
Received on Wed Jun 15 14:41:01 2005