• 1/2 cup chicken broth
  
• 1/2 cup soy sauce
  
• 4 Tbsp. plum sauce
  
• 4 tsp. cornstarch
  
• 1/2 tsp. ground ginger
  
• 1 lb sausage
  
• 1 cup sliced mushrooms
  
• 1 small red pepper, cut into 1" pieces
  
• 1 pkg. (16 oz.) coleslaw mix
  
• 1/4 cup sliced green onions
  
• 1 garlic clove, minced
  
• 4 cups cooked rice
  

1. In small bowl, combine broth, soy sauce, plum sauce, cornstarch and ginger. Stir well and set aside.
   
2. In large skillet, crumble and brown sausage, mushroom and red pepper over medium heat unti sausage is browned. Stir in coleslaw mix, onions and garlic. Cook until cabbage is softened, about 3 minutes. Stir sauce again and pour into skillet. Cook, stirring until mixture comes to a boil. Cook for 1 minute. Serve over hot rice.
   

Labels: ginger, stir fry

posted by Anita C. Brown @ 3:39 PM Saturday, October 20, 2007 0 Comments