Ginger Plum Stir-Fry

You'll enjoy the tangy flavor of this easy dish.

from Light & Tasty | April/May 2006

Quick look

  • prep 30min
  • serves 4

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.

Nutritional Information(per serving)

  • Calories: 247
  • Fat: 6g
  • Saturated Fat: 1g
  • Sodium: 1,264mg
  • Carbs: 27g
  • Protein: 20g
  • Fiber: 7g

Diabetic exchanges: 2 lean meat, 2 vegetable, 1 starch, 1/2 fat.