June 19, 2007 Teriyaki Pork Kabobs

Easy Tastebud Delights

6.19 Edition (June 19, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone and Happy Tuesday to you!

Today hubby and I celebrated our 12 year anniversary. We didn't do anything special tonight but will be going out for dinner at the Keg tomorrow night as a family. We had planned to go out tonight but have both been under the weather for the last couple days.

Anyways, today's recipe is for kabobs! I love them so much and they can be put together in so many different ways. Just by alternating the different colours and textures they can be as appealing to the eye as they are to the tastebuds. Enjoy!

Teriyaki Pork Kabobs

2 tbsp. cornstarch
1-3/4 cups beef broth
2 tbsp. soya sauce
1 tbsp. packed brown sugar
1 tsp. minced garlic
1/2 tsp. minced ginger
1 lb. boneless pork loin, cut into 1" cubes
12 medium mushrooms
1 large red onion, cut into 12 wedges
4 cherry tomatoes
4 cups hot cooked rice

Mix cornstarch, broth, soya sauce, sugar, garlic 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 min. or until done, turning and brushing often with broth mixture. Thread 1 tomato on the end of each skewer.

Heat remaining broth mixture to a boil. Serve with kabobs and rice.
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