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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Swanson® Beef Broth accented with ginger, garlic, soy sauce and brown sugar makes a delicious glaze and dipping sauce for skewered pork cubes, mushrooms and red onion wedges. Ingredients:
2 tablespoons cornstarch |
1 3/4 cups swanson® beef broth |
2 tablespoons soy sauce |
1 tablespoon packed brown sugar |
1/4 teaspoon garlic powder |
1/4 teaspoon ground ginger |
1 pound boneless pork loin, cut into 1-inch cubes |
12 medium mushrooms |
1 large red onion, cut into wedges |
4 cherry tomatoes |
4 cups hot cooked regular long-grain white rice |
Directions:
1. Mix cornstarch, broth, soy, sugar, garlic powder and ginger in saucepan. Cook and stir until mixture boils and thickens.
2. Thread alternately pork, mushrooms and onion on 4 skewers.
3. Grill or broil kabobs 20 minutes or until done, turning and brushing often with broth mixture. Thread 1 tomato on each skewer.
4. Heat remaining broth mixture to a boil. Serve with kabobs and rice.
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