Ginger Plum Stir-Fry

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

[quicklook-recipe prep_time=”30min” cook_time=”” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]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. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”247″ calories_fat=”” fat=”6g” sat_fat=”1g” choles=”” sodium=”1,264mg” carbs=”27g” sugars=”” protein=”20g” fiber=”7g”]

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

[/nutrition-info]

Originally Published in Reader's Digest

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