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"Here's a great way to eat vegetables," promises Evelyn Joan Brewer of Bluffton, Indiana. "I serve it over cooked rice."
Preparation time: 30 minutes
You Will Need
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 (16 ounces) coleslaw mix
1/4 cup thinly sliced green onions
1 package (12 ounces) frozen vegetarian meat crumbles
What to Do
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 nonstick 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.
Serves 4
Nutrition facts: 11/2 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.
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