Teriyaki Pork Kabobs

• 2 tablespoons cornstarch
• 1 (14 ounce) can beef broth
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 1 -2 clove garlic, minced
• 14 teaspoon fresh ground ginger
• 14 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 and ginger in saucepan.
2. Cook and stir until mixture boils and thickens.
3. THREAD alternately pork, mushrooms and onion on 4 long skewers.
4. GRILL or broil kabobs 20 minute or until done, turning and brushing often with broth mixture.
5. Thread a tomato on each skewer.
6. HEAT remaining broth mixture to a boil.
7. Serve with kabobs and rice.

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

Taken from www.food.com/recipe/teriyaki-pork-kabobs-99200 (may not work)