GINGER PLUM STIR-FRY

Ginger Plum Stir-Fry image

"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."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 247 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1264mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 7g fiber), Protein 20g protein.