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
Mix cornstarch, broth, soy sauce, brown sugar, garlic and ginger in saucepan. Cook and stir until mixture boils and thickens.
Preheat grill 5 minutes.
Thread alternately pork, mushrooms and onion on 8 wooden skewers that have been soaked in water 20 minutes. Brush pork and vegetables with sauce.
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.
Heat remaining broth mixture to a boil. Serve with kabobs.