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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Here's a great way to get in your vegetables, promises Evelyn Joan Brewer of Bluffton, Indiana. I lightened up the original recipe by using soy crumbles instead of sausage. I serve it over cooked rice. 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 (14 ounces) coleslaw mix |
1/4 cup thinly sliced green onions |
1 package (12 ounces) frozen vegetarian meat crumbles |
Directions:
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 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. Yield: 4 servings.
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