Save on Pinterest

Ginger Plum Stir-Fry

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

"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."
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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

  1. 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.
  2. 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.
  3. 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

1-1/2 cups: 247 calories, 6g fat (1g saturated fat), 0 cholesterol, 1264mg sodium, 27g carbohydrate (12g sugars, 7g fiber), 20g protein.

Recommended Video