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  • 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


  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