A jar of commercially available plum sauce, produced in Hong Kong and packed by the Koon Chun Hing Kee Soy & Sauce Fty. Ltd. Photo taken in Kent, Ohio with a Panasonic Lumix digital camera (model DMC-LS75). The ingredients include sugar, plum (i.e. ume) pulp, vinegar, salt, ginger, chili, and garlic. (Photo credit: Wikipedia)

Ingredients

2 chicken breasts (cut into strips)
1 cup broccoli florets
1 cup sliced carrots
1 cup sliced celery
1 large onion
1 cup sliced mushrooms
1 green pepper sliced thin
4 fresh garlic cloves minced
1/4 tsp fresh ginger
1/2 cup plum spread or jelly
1/4 cup light soy sauce or tamari
2 T corn starch mixed with
1 cup water

Directions

Add 2 T of oil into wok or large pan and saute until done. Add onion, garlic, carrots, celery, mushrooms, and green peppers and saute until everything is tender. Next, add plum spread and soy sauce- making sure to stir well. Now, add corn starch mixture and stir until sauce thickens (for about 2 minutes). This tastes great over Jasmine rice.

Prep Time: 15 Min
Cook Time: 15 Min
Total Time: 30 Min
Servings: 3