Ginger Plum Stir-Fry

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 (16 ounces) coleslaw mix
• 1/4 cup thinly sliced green onions
• 1 package (12 ounces) frozen vegetarian meat crumbles

How to make it 



• 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.