Ginger Plum Stir-Fry

Name: Ginger Plum Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
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

"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."

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.