In a small bowl, combine broth, soy sauce, plum sauce, cornstarch and ginger. Stir well and set aside. In large skillet, crumble and brown sausage, mushroom and red pepper over medium heat until 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.