Teriyaki Pork Kabobs

Tonight's supper is easy enough for everyday, but special enough to
share with friends. Enjoy!

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 regular long-grain white 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.
 TIP: 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:
Serve with steamed sugar snap peas and some sherbet for dessert.
Received on Wed Jul 9 17:39:25 2008