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SWANSON TERIYAKI PORK KABOBS

Ingredients:

• 2 tablespoons cornstarch
• 1 can (14 ounces) Swanson beef broth
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• ¼ teaspoon garlic powder or 2 cloves garlic, minced
• ¼ teaspoon ground ginger
• 1 lb. boneless pork loin, cut into 1-inch cubes
• 12 large mushrooms, cut into halves
• 1 large red onion, cut into 16 wedges
• 8 cherry tomatoes

Instructions:

1. Mix cornstarch, broth, soy sauce, brown sugar, garlic and ginger in saucepan. Cook and stir until mixture boils and thickens.
2. Preheat grill 5 minutes.
3. Thread alternately pork, mushrooms and onion on 8 wooden skewers that have been soaked in water 20 minutes. Brush pork and vegetables with sauce.
4. PLACE kabobs on grill. (Be sure skewers don't extend outside grill area.) Grill 2 minutes. Open grill. Brush kabobs with sauce. Close lid and grill 2 minutes or until fully cooked. Place a tomato on each skewer.
5. Heat remaining broth mixture to a boil. Serve with kabobs.

Makes 4 servings

Prep/cook time: 15 minutes

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Last Revision: October 23, 2006