Ginger Plum Stir-Fry

• 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

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
3. 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.
4. 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.

cornstarch, ground ginger, vegetable broth, soy sauce, plum sauce, sweet red pepper, garlic, canola oil, mushrooms, green onions, vegetarian meat crumbles

Taken from www.tasteofhome.com/recipes/ginger-plum-stir-fry/ (may not work)