Skewered Pork With Mushrooms and Scallions

1/2 cup water
3 tbsps reduced-sodium soy sauce
2 tsps minced, peeled fresh ginger
3 garlic cloves, minced
1 tbsp sugar
1 tbsp rice wine vinegar or white wine vinegar
1 lb pork tenderloin trimmed and cut into 16 thin slices
1/4 lb shiitake mushrooms
8 scallions, trimmed to 4-inch lengths
1 tbsp toasted sesame seeds

Combine the water, soy sauce, ginger, garlic, sugar and vinegar
in a large zip-close bag. Add the pork, mushrooms and scallions.
Squeeze out the air and seal the bag; turn to coat the pork and
vegetables. Refrigerate, turning the bag occasionally, at least 20
minutes or up to 12 hours. Spray the broiler rack with nonstick
spray; preheat the broiler.
Loosely skewer the pork, mushrooms and scallions onto eight
9-inch metal skewers. Place the skewers on the broiler rack and
broil 5inches from the heat, until cooked through, about 4
minutes on each side. Meanwhile, pour the marinade into a small
saucepan and boil, stirring constantly, 3 minutes. Pour over the
cooked pork and vegetables. Sprinkle with sesame seeds before
serving.
Serves 4
Note: If a marinade for meat, poultry or fish is to be used
during cooking or as a sauce, it must be boiled at a rolling boil
(one that
cannot be stirred down) for at least 3 minutes to kill any
bacteria.

203 Calories;6g Fat;72mg Chol;509mg Sodium;9g Carbs;2g
Fiber;28g
Protein

Weight Watchers Simply Delicious Winning Points Cookbook: 245
No-Fuss
Recipes -- all 8 Points or Less