Teriyaki Pork Kabobs

Warm weather calls for these deliciously-flavored kabobs that really
make eating fun!

Teriyaki Pork Kabobs
from Campbell's Kitchen

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

2 tbsp. cornstarch
1 3/4 cups Swanson(R) Beef Broth
2 tbsp. soy sauce
1 tbsp. packed brown sugar
1/4 tsp. garlic powder OR 2 cloves 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.
 Swanson Kitchen Tip: This recipe is also great using Swanson(R) Lower
Sodium or Certified Organic Beef Broth in place of the regular beef broth.

Kitchen Clip:
This recipe calls for brown sugar, which is regular sugar that has been
enhanced with molasses. Dark brown sugar has more molasses, and thus a
darker color and stronger molasses flavor. You can use either light or
dark brown sugar for this recipe.
Received on Wed Jun 6 15:56:23 2007