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Teriyaki Pork Kabobs




Source of Recipe


Campbell's


List of Ingredients





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


Recipe



MIX cornstarch, broth, soy, brown 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. Place a tomato on each skewer.
HEAT remaining broth mixture to a boil. Serve with kabobs and rice. Serves 4.





Use boneless pork chops cut into cubes for these kabobs. For convenience, prepare extra pork and freeze in recipe-size portions for the next time you want to make kabobs.