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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A tropical treat that makes you want to visit the South Pacific. Ingredients:
1/4 cup sliced green onion |
1/4 cup water |
1/4 cup soy sauce |
3 tablespoons sugar |
1 tablespoon lemon juice |
1 garlic clove, minced |
1/2 teaspoon pepper |
1 teaspoon grated fresh gingerroot |
1 lb pork chop suey meat |
1 teaspoon cornstarch |
1/4 teaspoon garlic salt |
1 dash pepper |
1/3 cup chicken broth |
1/3 cup milk |
3 tablespoons peanut butter |
2 tablespoons sliced green onions |
Directions:
1. In a large resealable bag, combine the first eight ingredients; add pork. Seal bag and turn to coat; refrigerate overnight.
2. Drain and discard marinade. Thread the pork onto metal or soaked wooden skewers. Grill, covered, over indirect medium heat for 5-6 minutes on each side or until meat is no longer pink.
3. In a saucepan, combine the cornstarch, garlic salt and pepper. stir in broth until smooth.
4. Add milk, peanut butter and onion; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the kabobs.
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