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."
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
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