|
|
|
PITTSBURG —
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
Mix cornstarch, broth, soy, sugar, garlic powder and ginger in saucepan.
Cook and stir until mixture boils and thickens.
Thread alternately pork, mushrooms and onion on 4 skewers.
Grill or broil kabobs 20 minutes or until done, turning and brushing often with broth mixture.
Thread 1 tomato on each skewer.
Heat remaining broth mixture to a boil.
Serve with kabobs and rice.
— www.allrecipes.com
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
Mix cornstarch, broth, soy, sugar, garlic powder and ginger in saucepan.
Cook and stir until mixture boils and thickens.
Thread alternately pork, mushrooms and onion on 4 skewers.
Grill or broil kabobs 20 minutes or until done, turning and brushing often with broth mixture.
Thread 1 tomato on each skewer.
Heat remaining broth mixture to a boil.
Serve with kabobs and rice.
— www.allrecipes.com
