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Ginger Plum Stir-Fry

 Ginger Plum Stir-Fry
"Here's a great way to get in your vegetables," promises Evelyn Joan Brewer of Bluffton, Indiana. "I lightened up the original recipe by using soy crumbles instead of sausage. I serve it over cooked rice."
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 4 teaspoons cornstarch
  • 1/2 teaspoon ground ginger
  • 3/4 cup vegetable broth
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup plum sauce
  • 1 small sweet red pepper, cut into chunks
  • 1 garlic clove, minced
  • 2 teaspoons canola oil
  • 1 cup sliced fresh mushrooms
  • 1 package (14 ounces) coleslaw mix
  • 1/4 cup thinly sliced green onions
  • 1 package (12 ounces) frozen vegetarian meat crumbles

Directions

  • In a small bowl, combine cornstarch and ginger. Stir in the broth
  • until smooth. Stir in the soy sauce and plum sauce until blended;
  • set aside.
  • In a large nonstick skillet or wok coated with cooking spray,
  • stir-fry red pepper and garlic in oil for 2 minutes. Add mushrooms;
  • stir-fry 2 minutes longer. Add coleslaw mix and onions; stir-fry for
  • 2 minutes.
  • Add vegetarian meat crumbles. Stir broth mixture; gradually stir into
  • skillet. Bring to a boil; cook and stir for 1-2 minutes or until
  • thickened and crumbles are heated through. Yield: 4 servings.

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Ginger Plum Stir-Fry (continued)

Nutritional Facts: 1-1/2 cups equals 247 calories, 6 g fat (1 g saturated fat), trace cholesterol, 1,264 mg sodium, 27 g carbohydrate, 7 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1/2 fat.