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Teriyaki Pork Kabobs

SUBMITTED BY: Campbell's Kitchen 

"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."
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PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.

FOOTNOTE

  • Swanson Kitchen Tip: This recipe is also great using Swanson® Lower Sodium or Certified Organic Beef Broth in place of the regular beef broth.

 
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Nutritional Information
Teriyaki Pork Kabobs

Servings Per Recipe: 4

Amount Per Serving

Calories: 413

  • Total Fat: 6.9g
  • Cholesterol: 53mg
  • Sodium: 888mg
  • Total Carbs: 59g
  •     Dietary Fiber: 2.3g
  • Protein: 26.9g

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