Teriyaki Pork Kebabs

• 2 tablespoons cornstarch
• 1 34 cups swanson beef broth
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 14 teaspoon garlic powder or 2 garlic cloves, minced
• 14 teaspoon ground ginger
• 1 lb boneless pork loin, cut into 1-inch cubes
• 12 medium mushrooms
• 1 large red onion, cut into 12 wedges
• 4 cherry tomatoes
• 4 cups hot cooked rice

1. MIX cornstarch, broth, soy, sugar, garlic powder and ginger in saucepan.
2. Cook and stir until mixture boils and thickens.
3. THREAD alternately pork, mushrooms and onion on 4 skewers.
4. GRILL or broil kabobs 20 minute or until done, turning and brushing often with broth mixture.
5. Thread 1 tomato on each skewer.
6. HEAT remaining broth mixture to a boil.
7. Serve with kabobs and rice.
8. TIP: Swanson Kitchen Tip: This recipe is also great using Swanson Lower Sodium or Certified Organic Beef Broth in place of the regular beef broth.

cornstarch, swanson beef broth, soy sauce, brown sugar, garlic, ground ginger, pork loin, mushrooms, red onion, tomatoes, rice

Taken from www.food.com/recipe/teriyaki-pork-kebabs-243826 (may not work)